This recipe is very similar to one I have for Lemon Pie (which I think I got
from this group, thank you)
I don't have to remove the white part of the skin when I use lemons grown
locally that are picked when ripe. This might also work for this recipe.
The white part has a bitter taste in store-bought lemons.
Just like with so many things, there is just nothing like home grown (or
from a neighbor's tree or garden).
Jean
----- Original Message -----
From: "Patricia" <[email protected]>
To: "CND" <[email protected]>
Sent: Thursday, April 15, 2010 2:36 PM
Subject: [CnD] Whole Lemon custards
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.
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