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Lemon Sponge Custard
from the Joy of Cooking
  • 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
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