Souffléed lemon custard from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Notes about this recipe

  • Running_with_Wools on May 09, 2024

    One of my favorite dessert recipes of all time. I believe this is based on a very old-fashioned recipe that Lee Bailey revived in "Country Desserts". You make a milk-based custard with quite a bit of lemon juice and zest, and then fold in stiffly beaten egg whites. As it bakes, it separates into a custard layer on the bottom, and a light, souffle layer on top. It is quite lemony and delicious with a bit of whipped cream and can be served warm, room temperature, or cold. It is good any time of year, but seems really appropriate in the Spring, somehow. It can also be made with lime or orange, or even grapefruit, instead of lemon.

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