April 19, 2007

Tonight I was going through some very old bookmarks I had on a disc from 2002 (?). I saw this recipe and once again, must place it here as a 'reminder' to make it. Yum!


Butter a 3 1/2 quart crockpot. It will cook 2 1/2 to 3 hours on high. To bake in the oven, change ingredients as shown in [brackets], use 4 custard cups and bake 40 minutes at 350 ° in a water bath (set the custard cups in hot water in a pan in the oven).

3 large eggs separated [2 eggs]
1 teaspoon fresh grated lemon peel
1/4 cup lemon juice
2 tablespoons Butter [1 tablespoon]
1 1/2 cup milk [1 cup]
3/4 cup sugar
1/4 cup flour
1/8 teaspoon salt
3 shakes of mace or cardamon

Beat egg whites until stiff peaks form, set aside. Beat egg yolks and blend in lemon peel, juice and butter and milk. Combine sugar, flour, spice and salt and add to egg-milk mixture. Beat until smooth. Fold in the beaten egg whites. Spoon into crockpot, cover and cook on high for 2 to 3 hours. Or spoon into custard cups, place in a pan of hot water and bake in a preheated 350 ° oven for 40 minutes, until just browned.Print Friendly and PDF