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Wednesday, April 14, 2010

Lemon Cups recipe with printable recipe pages

Getting back into Grandma's recipe box, I found this recipe for lemon cups. I remember loving these as a kid. Grandma had a sweet tooth and loved custards and puddings. This was probably the recipe that set up my life long affair with lemon flavored things. Puddings, ices, cookies. I love lemon.
She had access to a lemon tree and I'd pick lemons for this and for lemonade. One year my carry on bag on the way back to Alaska was just full of fresh lemons! I miss fresh lemons so much.

As written:
Lemon Cups
1 C. sugar
1/4 C. flour
1/2 tsp. salt
2 Tbsp. melted butter
5 Tbsp. lemon juice
grated rind of 1 lemon
3 well beaten egg yolks
1 1/2 C. milk scalded
3 stiff beaten egg whites

Combine sugar, flour, salt + butter; add lemon juice and rind. Add to combined egg yolks and milk; mix well. Folk in egg whites + pour into greased custard cups. Bake in pan of hot water in a moderate oven 325° 45 min. When baked each dessert will have custard on the bottom + sponge cake on top. Serves 8.

More usual terminology
Lemon Cups
3 eggs separated
1 C. sugar
1/4 C. Flour
1/2 tsp. salt
2 Tbsp. melted butter
5 Tbsp. lemon juice (juice of one lemon with lemon juice added to make 5 Tbsp.)
grated rind of 1 lemon- or zest of one lemon. Be careful to avoid the bitter pith
1 1/2 C.  milk scalded then cooled to lukewarm

Preheat oven to 325°. Butter 8 custard cups and place in a pan of hot water.
In a bowl, beat egg whites until they form stiff peaks. In a separate bowl, beat egg yolks well and mix in milk. Beat well so there are no lumps.
In another bowl, mix sugar, flour, salt and butter well. Stir in lemon juice and rind. Pour mixture into the egg yolks/milk and mix well. Fold in the egg whites and spoon mixture into custard cups. Bake for 45 minutes.

Click on the images for the full sized 100 ppi versions. I hope you enjoy this dessert as much as I always have!

1 comment:

  1. Yay, these are fantastic! I can't wait to use them, I'll be linking as well.


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