Fluffy Lemon Custards

When I first met Manda over at the studio it was like looking at a cute baby cub trying to roar with the big cats.  I can still pat her on the head cause she's shorter than me, but I wouldn't dare do that to the young woman she has become. Truly- I get kinda scared in the studio when she wanders away to do other work.  I need her!  Plus she just got engaged!  This is a bit easier than a whole lemon meringue pie...but I still like pie.

 Butter 6 custard dishes and place them in a pan with handles.

On the left are the beaten egg whites, the lemon pudding mixture and zest.   On right is the batter ready to bake.

Pour boiling water halfway up the sides of the dishes.  Put into a preheated oven.



To get wet slippery dishes out of hot water put some rubber bands on the ends of tongs.

This is a recipe by the great M.S. who shall go nameless since some big companies are going after bloggers.  Even when we recommend a recipe.

FLUFFY LEMON CUSTARDS

3 large eggs separated

1/3 C sugar

1/4 tsp table salt

2 Tb all purpose flour

1/4 C lemon juice

1 C milk

zest from 1 large lemon or 2 small to medium lemons

Preheat oven to 350'

Grease 6 custard cups with butter

In a medium bowl whisk egg yolks with sugar and salt until pale yellow.   After each addition of flour, lemon juice and milk beat well.

In a mixing bowl beat the whites until soft peaks.  Fold together the zest, egg whites and lemon batter.  Pour into the dishes, pour boiling water to halfway up dishes and place pan into oven.  Bake until puffed and light brown.  This is easier in clear custard dishes to see the pudding below when checking on your dessert. 

This dessert did not do as well on a pan without the boiling water when I tried it.  The dessert collapsed...but still very good.