Lemon Custard

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Boil a cup of water, and stir into it a tablespoonful of flour, or corn starch. Beat the yolks of three eggs with a cup of brown sugar. Add the juice of a lemon strained; beat it up with the yolks and sugar. Pour this in a paste, and bake it. While the custard is baking, take the whites of the three eggs and beat them up with a cup of pulverized sugar. Spread this icing on the baked custard, and brown it slightly.