Lemon Sponge Custard

From the Joy of Cooking (1995), p 737
  • Preheat oven to 350°F
  • Cream together:
  • * 3/4 c. sugar
  • * 1.5 Tbs butter
  • * 2 tsp. grated lemon rind (or 1 Tbs grated orange rind)
  • Add and beat well:
  • * 2 or 3 egg yolks
  • Stir in, alternating some liquids and solids:
  • * 3 Tbs. all purpose flour
  • * 1/4 c. lemon juice (or 1/3 c. orange juice)
  • * 1 c. milk
  • Beat until stiff but not dry:
  • * 2 or 3 egg whites
  • Fold the beaten whites into the yolk mixture. Place the batter in buttered custard cups or in a buttered 7-inch oven-proof dish.
  • Set on a rack in a pan filled with 1 inch of hot water. This is really important!
  • Bake for about 45 minutes for cups or 1 hour for baking dish.
  • Makes 4-6 servings
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