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Lorenza

Lorenza Ávila

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Recipe of Lemon Custard
Recipe

Lemon Custard

45 mins
Low
25
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These lemon custard are baked creating a cake type on the top and a creamy custard on the bottom.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 3/4 cups sugar
  • 3 tablespoons butter, at room temperature
  • 1 tablespoon lemon zest
  • 3 eggs, separated the whites of the yolks
  • 3 tablespoons flour
  • 1 cup milk, to make the buttermilk
  • 1/4 cups yellow lemon juice

Preparation

Preheat the oven to 180 degrees.
Grease six molds of custard.
With an electric mixer , mix the sugar, butter, and lemon zest.
Add the egg yolks to the mixture.
Add the flour in three parts, alternating with the milk.
Using clean whisk blades, beat the egg whites in another bowl until peaks form.
Add the previously prepared mixture with enveloping movements.
Divide everything between the custard molds and place in a large pyrex.
Add water to the pyrex (care that does not enter the custard) until it covers them in half.
Bake until the cupcakes begin to brown, about 35 minutes.
Remove from the oven and serve hot or cold as desired.

PRESENTATION

You can decorate them with sliced ​​lemons next to each dish or with raspberries and whipped cream.

TIPS

They can be left to cool and put in the refrigerator covered with egapack.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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