Preparation:

Preheat the oven to 350° F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.

Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.

In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.

Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.

Serve on a plate or in a glass bowls, garnished with mint leaves or berries.

Makes: 8
Source:
Submitted by: Recipe Group Member
Date:

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