Whole Lemon Custards 1 whole, medium size to large lemon
4 eggs 1 cup sugar 1/3 cup butter or margarine, room temperature 1 cup sliced strawberries, for garnish With a sharp knife, cut yellow part of peel from lemon. Put into a blender container. Cut off and discard white part of peel. Coarsely chop lemon meat. Discard any seeds. Put in blender. To lemon, add eggs, sugar and butter. Whirl until smoothely blended. Pour lemon mixture evenly into 4 (6 ounce) custard cups or other oven proof dishes. Set into an 8 inch square pan. Pour 1/2 inch hot water into pan around cups. Bake at 350 degrees for 25 to 30 minutes until centers of custards are no longer liquidy when gently shaken. Lift custards from water bath, let cool at least 15 minutes. Refrigerate to chill for 2 to 8 hours. Garnish with sliced strawberries. Tips: If you like, sweetened sliced strawberries to taste with sugar or honey. Microwave Directions: Cut yellow part from lemon peel. Put into blender. Cut off and discard white part of peel. Coarsely chop lemon meat. Discard any seeds. Put into blender. Add eggs, sugar and butter. Whirl until smoothly blended. Pour custard mixture evenly into 4 (6 ounce) custard cups or other microsafe dishes. Arrange dishes,, 2 to 3 inches apart, in a circle in microwave oven, no dish should be in center of oven. Microwave on medium-low for 5 to 6 minutes. Let stand 1 minute. Microwave for 1 to 1 1/2 minutes more, if needed, or until centers of custards are no longer liquidy when gently shaken. Rearrange dishes once or twice for even cooking. Let custard stand at least 15 minutes before serving. Serve sliced strawberries to spoon overindividual custards. Makes 4 servings. _________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
