STEAMED LEMON CUSTARD
NEED:
¾ cup caster sugar
3 tablespoons butter
zest of 2 lemons
3 large eggs separated
3 tablespoons SR flour
1 cup buttermilk
¼ cup lemon juice
DO:
Butter 6 ramekins.
Using food processor, beat sugar, butter and zest until fluffy.
Beat in egg yolks one at a time Add flour and buttermilk alternately in 3 additions.
With processor still running, add lemon juice until blended.
Using clean dry beaters beat egg whites in separate bowl until stiff (not dry).
Fold egg whites into lemon mixture.
Divide between ramekins.
Place in steam oven and process for 35 minutes.
Remove and chill (yummy when warm).
You can use a ginger nut biscuit crust with this custard for a little more zing!
TO SERVE:
Try fresh or fozen berries, or a coulis from berries.
Also a dollop of freshly whipped cream.
