Lemon Custards

Ingredients

• Five eggs
• two teacupfuls of sugar
• a teaspoonful of flour
• one teacupful of sweet milk
• juice of one lemon
• half the grated rind of one lemon

Method

1. 1

   Beat eggs and sugar until very light, then add sifted flour.

2. 2

   Mix in lemon juice and rind, then stir in milk and bake immediately.

3. 3

   When set and light brown, cover with meringue and brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 157. The excerpt below is the record exactly as published.

Lemon Custards Five eggs (leaving four whites for meringue), two teacupfuls of sugar, juice and half the grated rind of one lemon, a teaspoonful of flour, and one teacupful of sweet milk. Beat eggs and sugar until very light, then add the sifted flour. When well mixed add the lemon; mix this thoroughly, then stir in the milk and bake at once. When set and a light brown, cover with the meringue, put in the oven and brown. This is suf- ficient for two custards. For cocoanut custards, leave out the lemon and sub- stitute one teacupful of freshly grated cocoanut. Cus- tards made by this recipe are deliciously light and spongy. Lemon Custard, No. 1 Pastry: Three-quarters of a pound of flour, quar- ter of a pound of lard, heaping tablespoonful of baking powder, level teaspoonful of salt, cold water enough to make a moderately stiff dough, handling just as little as possible. Roll very thin and bake in three tins, just letting them color delicate brown. Custard for three pans : Nine eggs, three cupf uls of very rich milk, or cream, three lemons, two teacup- fuls of sugar in the custard, and a half teacupful in the meringue; grated rinds of two of the lemons, and a heaping teaspoonful of flour. Beat the yolks and two whites with two cupf uls of the sugar, then sift the flour ; now stir in the milk, and just before turning in to bake add the juice and grated rind of the lemons. Bake in a moderate oven. Lemon Custard, No. 2 Three eggs, one teacupful of sweet milk, one and a half cupfuls of sugar, teaspoonful of butter and one of corn starch or flour. Beat eggs and sugar until light, add butter, flour and milk, and the grated rind and juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.