Lemon Buttermilk Custard


Category: sweet



3/4 cup sugar
3 T cornstarch
1 1/2 cups buttermilk
2 T butter
3 eggs separated
1 1/2 tsp lemon zest
1/4 cup lemon juice
1/4 cup sugar


Combine sugar and cornstarch in heavy saucepan stir well. Add buttermilk, cook on low heat , stirring constantly until thickened. Stir in butter. Combine egg yolk, lemon rind and juice. Beat well. Gradually add about 1/4 of hot mixture into yolks to temper, then add to remaining hot mixture, stirring constantly. Over low heat, cook, stirring constantly for four minutes or until smooth and thickened. Spoon mixture into 4 10 oz ungreased custard cups. Beat egg whites (at room temperature) in large bowl until foomy. Gradually add 1/4 cup sugar Beat untill stiff peaks form. Spread on custard. Seal edges bake 400 degrees 2 or 3 minutes until brown.

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