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Lemon Sponge Custard
from the Joy of Cooking
Ingredients
  • subheading: Cream together:
  • ¾ c. sugar
  • 1.5 Tbs butter
  • 2 tsp. grated lemon rind (or 1 Tbs grated orange rind)
  • subheading: Add and beat well:
  • note: 2 or 3 egg yolks
  • subheading: Stir in, alternating some liquids and solids:
  • 3 Tbs. all purpose flour
  • ¼ c. lemon juice (or ⅓ c. orange juice)
  • 1 c. milk
  • subheading: Beat until stiff but not dry:
  • note: 2 or 3 egg whites
Steps
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