Lemon Custard Cupcakes
1 cup sugar
2 Tablespoons softened butter or margarine
2 eggs, separated
1-1/2 cups milk
5 Tablespoons lemon juice
2 teaspoons grated lemon rind
1/8 teaspoon salt
4 Tablespoons all-purpose flour
Preheat oven to 325 degrees. While preheating, place a pan of water with
six medium or eight small custard cups in it into the oven. In bowl, mix
all ingredients except egg whites. Beat egg whites until stiff and fold
into mixture. Pour mixture evenly into warm custard cups. Bake 20 to 25
minutes or until knife inserted into center returns clean. Turn out onto
individual plates. The top will be baked custard and the bottom will be
cake. Serve hot or cold. May garnish with whipped cream and a cherry. Enjoy.
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1 cup sugar
2 Tablespoons softened butter or margarine
2 eggs, separated
1-1/2 cups milk
5 Tablespoons lemon juice
2 teaspoons grated lemon rind
1/8 teaspoon salt
4 Tablespoons all-purpose flour
Preheat oven to 325 degrees. While preheating, place a pan of water with
six medium or eight small custard cups in it into the oven. In bowl, mix
all ingredients except egg whites. Beat egg whites until stiff and fold
into mixture. Pour mixture evenly into warm custard cups. Bake 20 to 25
minutes or until knife inserted into center returns clean. Turn out onto
individual plates. The top will be baked custard and the bottom will be
cake. Serve hot or cold. May garnish with whipped cream and a cherry. Enjoy.
_._,_._,_
