Whole Lemon Custards
Whole Lemon Custards is an easy dinner. Made with 1 whole, medium-size to large lemon, 4 eggs, 1 c. sugar, 1/3 c. butter or margarine (room temperature) and 1 c. sliced strawberries for garnish, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
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 smoothly blended.
Pour lemon mixture evenly into four (6-ounce) custard cups or other ovenproof dishes.
Set into an 8-inch square pan. Pour 1/2 inch hot water into pan around cups.
Bake at 350Β° for 25 to 30 minutes until centers of custards are not longer liquidy when shaken.
Lift custards from water bath; let cool at least 15 minutes.
Refrigerate to chill for 2 to 8 hours.
Garnish with sliced strawberries.
π· Perfect Pairings
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