Recipe By : Woman's Day - 3/31/97
Serving Size : 12 Preparation Time :0:15
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lemon Custard:
2 3/4 c milk
16 oz egg substitute
1/2 c sugar
1 tbsp freshly grated lemon peel
1 tsp vanilla
Lemon Syrup:
1 c sugar
1/2 c water
1 tsp freshly grated lemon peel
2 tbsp lemon juice
raspberries and lemon slices -- garnish
Heat oven to 325 . Half-fill a 13x9-inch with water and place in oven.
Lightly grease an 8 1/2x4 1/2x2 1/2-inch loaf pan.
Lemon Custard: Whisk milk, egg substitute, sugar and lemon peel in a
large bowl until well blended. Pour into prepared loaf pan. Carefully
set in middle of baking pan (with water) in oven. Bake 1 hour 15
minutes to 1 hour 20 minutes until a knife inserted in center comes out
clean. Remove loaf pan to a wire rack; let cool completely, cover and
refrigerate at least 4 hours.
Lemon Syrup: Bring sugar and water to a rolling boil in a small
saucepan, stirring to dissolve sugar. Remove from heat and stir in
lemon peel and juice. Cover and refrigerate.
To serve: Run a thin sharp knife around edge of custard. Invert
sreving plate over pan. Invert plate and pan together, shaking both
gently from side to side to release custard. Spoon some syrup over
custard; serve the rest on the side. Garnish with raspberries and a
lemon slice.
