Ingredients Jump to Instructions ↓

  1. 1/3 cup sugar

  2. 2 tablespoons all-purpose flour

  3. 1-1/2 teaspoons grated lemon peel

  4. 1/8 teaspoon salt

  5. 1/2 cup 2% milk

  6. 1 egg yolk, lightly beaten

  7. 2 tablespoons lemon juice

  8. 1 egg white

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture. Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate. Yield: 2 servings.


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