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Gordon Hamersley's (And Lynn's) Souffleed Lemon Custard

You may notice a lack of dessert recipes from my Mom - that's better served by her. Instead, I've added this bonus recipe. I remember getting an order to go for Louis' and Lynn's anniversary one year.

7b035c268ba54546262d14cacb8c70beBy Adam Z

Prep
Cook
Serves 6people
Ingredients
1/3
cup Unsalted Butter, softened
1
cup Sugar
4
Egg Yolks
1/2
cup Flour, sifted
2/3
cup Lemon Juice
1/8
tsp Lemon Zest
1
pinch Salt
1 1/3
cups Milk
2/3
cup Heavy Cream
4
Egg Whites, at room temperature
Directions
1.
Preheat over to 350 degrees
2.
In a mixing bowl, cream Butter and Sugar until light and fluffy
3.
Add the Egg Yolks, one at a time, beating after each addition
4.
Add the Flour, Lemon Juice, Zest, Salt, and beat until just combined
5.
Add the Milk and Cream, and stir until smooth
6.
In a large clean bowl, beat the Egg Whites until they hold soft to medium peaks
7.
Fold into the Lemon mixture
8.
Pour into a lightly greased 9-inch square baking pan and place in a large shallow pan
9.
Add hot Water to the larger pan to come about halfway up the sides of the smaller pan
10.
Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean
11.
Remove from oven and let stand 10 minutes in water bath
12.
Serve at room temperature

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