Lemon Custard

For the Custard

• 2 whole eggs
• 2 egg yolks
• 600 ml/1

Mix the custard ingredients together and strain into an ovenproof dish. Stand the dish in a roasting tin two-thirds full of hot water and bake in a moderate oven (160°C, 325°F, Gas Mark 3) until the custard has a good skin on top and is just set - about 40 minutes