Springtime Baked Lemon Custard
- 3 eggs, beaten
- 1/2 cup sugar
- 1/8 tsp salt
- 1 1/2 cups hot milk (about 3 minutes on high in microwave)
- 1 tsp lemon peel, grated
- 2 Tbs lemon juice
- 1/2 tsp vanilla
- In a medium bowl, beat together eggs, sugar, and salt until well blended. Stir in milk, lemon peel, lemon juice, and vanilla. Blend well.
- Place four (6-ounce) custard cups or ramekins in an 8 x 8 inch baking pan. Pour about ¼ egg mixture into each custard cup. Place pan on center rack in preheated 350ºF oven. Pour very hot water into pan so it comes within ½ inch of the top of the custard cups.
- Bake until knife inserted in center comes out clean, or about 30-35 minutes. Remove custard cups from hot water. Cool on wire rack about 5-10 minutes. Serve warm or cold. Refrigerate leftovers.
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