Lemon Custard
1/2 cup white sugar
1/4 cup cornstarch
2 tablespoons lemon zest
1/4 teaspoon salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
In a saucepan (or a double boiler if you have one) combine sugar, cornstarch, zest and salt. Take the egg yolks and beat them with the water, then add to the pan. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice. Pour into a serving bowl or individual cups. Cover with plastic wrap by pressing it directly against the custard (without air space in between) to prevent a skin. Allow to cool in the refrigerator for at least 2 hours... if you can wait that long. Serve with a dollop of whipped cream if desired.
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