| Recipes with similar ingredients: | ||
Lemon Tea Loaf | ||
|
Granny's Rhubarb Custard Pie | ||
|
Lemon-Lime Meringue Pie | ||
|
Lemon Meringue Pie | ||
|
Coconut Custard Pie | ||
Email
Print
Lemon Custard
Ingredients:
3 eggs, separated
1 c. sugar
1/4 c. butter
2 1/2 Tbs. cornstarch
1/4 tsp. salt
2 c. water
1 large lemon
3 eggs, separated
1 c. sugar
1/4 c. butter
2 1/2 Tbs. cornstarch
1/4 tsp. salt
2 c. water
1 large lemon
Directions:
Slice the lemon and add water. Bring to a boil and cook until strength is extracted. Drain. Combine sugar and butter and cream together. Add egg yolks and beat thoroughly. Add hot lemon juice to creamed mixture and bring to a boil. Add 1/4 c. cold water to cornstarch and stir until it is a smooth paste. Add cornstarch paste to hot mixture and cook until thickened and clear. Remove custard from heat. Add stiffly beaten egg whites and blend lightly into mixture. If desired, this may be poured into a casserole and baked at 325 until slightly browned.
Makes 6 Servings
Slice the lemon and add water. Bring to a boil and cook until strength is extracted. Drain. Combine sugar and butter and cream together. Add egg yolks and beat thoroughly. Add hot lemon juice to creamed mixture and bring to a boil. Add 1/4 c. cold water to cornstarch and stir until it is a smooth paste. Add cornstarch paste to hot mixture and cook until thickened and clear. Remove custard from heat. Add stiffly beaten egg whites and blend lightly into mixture. If desired, this may be poured into a casserole and baked at 325 until slightly browned.
Makes 6 Servings
This recipe has not been rated or commented on