Lemon Custard

I am beaming with pride as I write this. I just conquered my Mom's Lemon Custard recipe, pictured here. I pulled out the tattered, stained recipe card with her writing on it ("NB: 3/4 cup sugar") and felt her guiding me as I zested the lemon rind and whipped the egg whites. The results speak for themselves. A golden, spongey cake topping gives way to a creamy, cool, lemony custard underneath. You must try this.

Lemon Custard

2 eggs, separated
2 tbsp. shortening
1 tbsp. flour
1/2 tsp. salt
3/4 c. sugar
rind of 1 lemon
juice of 1/2 lemon
1/2 c. milk

Beat the egg yolks and add the shortening, flour, sugar, salt, lemon rind and lemon juice. Slowly add the milk until well incorporated. Beat egg whites until stiff, and fold gently into the liquid mixture.

Lightly grease 6 ramekins and fill about halfway with lemon custard mixture. Place ramekins in an ovenproof container large enough to hold them all comfortably, and add water from a recently boiled kettle until it comes about half way up the ramekins. Place in a preheated 375 degree oven for about 25 minutes. Cool on a rack, then refrigerate until chilled.

To Serve:

Find a beautiful napkin and your favourite spoon (preferably a special one for this old-fashioned dessert), sit down comfortably, breathe deeply and slowly feel the sweet squelch of the spongy lemony cake and cool, sweet bath of the custard melt your worries away.