1 cup sugar
Butter the size of an egg
2 egg yolks
Juice and rind of 1 lemon
1 cup milk
2 heaping tablespoons flour
2 egg whites


Beat together 1 cup sugar and butter the size of an egg.  Add 2 egg yolks, beat again.  Add juice and rind of one lemon, beat again.  Add one cup milk and two heaping tablespoons of flour and beat again.  Last, beat egg whites and fold in.  

Bake in slow oven 45 minutes in a pan of water.  When baked custard will be in bottom of pan and sponge cake on top.  

Serve with plain or whipped cream. 

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