Lemon Custard Cups


This recipe was in the Norwegian Pioneer Cook Book, printed in 1969, that belongs to Eric Palmer’s mother, shared with me by Bettie. I liked the looks of this recipe – light and easy to make; you can forget it while it’s in the oven and you get the remainder of your meal ready. I was glad I had both regular beaters and a whisk for my hand mixer – no chance of getting any fat in the egg whites.
The contributor of this recipe, Christina Lotvedt Anderson, said this was a favorite dessert growing up, served often at her mother's table to a large family. I can see why, it is delicious and inexpensive, a recipe I will make again.
When done, each cup will contain custard at the bottom and sponge cake at the top. The beaten egg white is the only leavening.


Lemon Custard Cups
6 servings
2 Tablespoons Butter
1 Cup Sugar
3 Large Eggs -- separated
4 Tablespoons Flour, All-purpose
¼ Pinch Salt -- a few grains
5 Tablespoons Lemon Juice
Lemon Zest -- from one lemon
1 ½ Cups Milk
• Cream butter, add sugar and egg yolks and beat thoroughly. Add flour, salt, lemon juice, and rind; then milk.
• In separate, clean bowl with a clean beater or whisk, beat egg whites. Fold stiffly beaten egg whites into egg and milk batter carefully. Add a spoonful or two to lighten the mixture, then fold in the rest.
• Pour into 6 custard cups. Set in a pan of water and bake 40-45 minutes in a moderate oven (325° - 350°).  Serve warm but not hot.
April 2010 cost: 17¢ per serving or 97¢ for the entire recipe.
Per Serving : 195 Calories; 6g Fat (28.6% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

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