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Lemon Custard

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    Lemon Custard

    (pictured with Pine Nut Cookies)

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    Again, the extra time pays off in a super concentrated burst of citrus, so mix this up a day ahead and cook it while you enjoy your main course.

    10 organic lemons, zest and juice
    1/2 cup (500 mL) organic cream (36 %)
    1 1/4 cups (300 mL) organic sugar
    10 free-range organic eggs

    Whisk sugar and eggs together; add juice and zest and whisk again. Put the mix in the fridge for up to 24 hours, to get maximum lemon flavour.

    Strain the mix of the zest and seeds and pour the mix into ramekins or cappuccino cups. Put the cups into a water bath (a baking pan filled 2/3 with water) and bake at 325 F (160 C) for about 25 minutes, or until there is no jiggle in the cups.

    Cool down the mix and enjoy. Serves 6.

    source: "Vintropolis", alive #381, March 2006

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    Lemon Custard

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