679. Zuppa di Limone

Lemon Custard

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This dessert, which I suspect comes to us from France, is not one of which I am terribly fond. This notwithstanding, let me describe it to you in case you do not have a better one in your repertoire and you have some egg whites on hand.

Ingredients

  • 135 grams (about 4-¾ ounces) of sugar
  • 2 egg yolks

Method

Dissolve the flour in the water, whisking well, then pour into a saucepan and add the remaining ingredients. Mix thoroughly and put on the fire, stirring constantly with a wooden spoon as if you were preparing a custard. When the mixture has thickened, pass it through a strainer, if necessary, then pour half of it into a bowl and cover with ladyfingers or sponge cake; then pour in the remaining