Recipe includes 4 egg yolks, lemon juice, 2% milk and lemon rind. This is a much "lighter" version of pots de creme
1/2 cup sugar 4 large eggs 2 tablespoons cornstarch 1/2 cup lemon juice 3 cups 2% milk 1 teaspoon grated lemon rind whipped cream (optional)
In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside. In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan. Stir into egg mixture. Strain through a fine strainer and add lemon rind. Return mixture to clean saucepan. Cook over medium heat while whisking 5 to 7 minutes or until thickened. Divide lemon custard evenly among eight 1/2-cup ramekins or custard cups. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve. As an option, garnish with whipped cream before serving.
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