Lemon Custard
Cupcakes
INGREDIENTS:
1 cup sugar
2 Tablespoons softened butter or margarine
2 eggs, separated
1-1/2 cups milk
5 Tablespoons lemon juice
2 teaspoons grated lemon rind
1/8 teaspoon salt
4 Tablespoons all-purpose flour
TO PREPARE:
Preheat oven to 325 degrees. While preheating, place a pan of water with six medium or eight small custard cups in it into the oven. In a bowl, mix all ingredients except egg whites. Beat egg whites until stiff and fold into mixture. Pour mixture evenly into warm custard cups. Bake 20 to 25 minutes or until the knife inserted into the center returns clean. Turn out onto individual plates. The top will be baked custard and the bottom will be cake. Serve hot or cold. May garnish with whipped cream and a cherry.
SERVINGS: 6 – 8
Submitted by Jo Anne Lawrence