Thursday, April 3, 2014

Zona Lorig's Family Lemon Cups

Lunch by the pool was a perfect venue for good friends to enjoy the weather and conversation. Thanks to Zona Lorig for serving these Lemon Cups.

Joan Robinson and Zona enjoying Lemon Cups
Zona writes, “There’s a surprise lemon sauce under the golden cake topping. The original recipe came from the 1953 edition of the Better Homes and Gardens New Cook Book. My grandmother, Edith Davis, loved this recipe and so did the Houston Davis family.”

Lemon Cups

1 cup sugar
1/4 cup sifted flour
Dash salt
2 tablespoons melted butter

2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 beaten egg yolks

3 stiff-beaten egg whites

Combine sugar, flour, salt and butter.

Add lemon peel and juice.

Slowly stir milk into beaten egg yolks.
Add to the first mixture.

Fold in egg whites and pour into ungreased custard cups, filling 2/3 full or pour into 2 quart glass casserole dish.

Set custard cups or casserole in a shallow pan, filling pan to 1 inch with water. Bake in slow oven (325 degrees) for 45 minutes or til the sponge cake (atop the sauce) is done.
Serve warm or chilled. Top with fruit.