Lemon Cups

What are these luscious little cups...are they cake? Or are they really pudding...? Or could they be both in the same little scrumptious dessert? If you guessed both, you are right. These lemon cups go back as far as my memories carry me. My Mom and Grandmother made them when I was a small child, and my favorite recipe is from the 1962 edition of Better Homes and Gardens Cookbook. They always made them in the little Pyrex 5 ounce bowls that can be purchased in any grocery store. Any ramekin will do, but the clear glass lets you see the bright, lemony layers.
If you've never tried these I urge you to do so. The batter goes together quickly and it separates while baking into a cakey top layer and a creamy, tart lemon pudding on the bottom.
I like old fashioned, unpretentious desserts that pack a flavor whallop and this one is at the top of my list.



Lemon Cups

1 cup sugar
1/4 cup flour
2 tablespoons oil
dash salt
2 teaspoons finely grated lemon peel
1/2 cup lemon juice
1-1/2 cups milk, scalded
3 lightly beaten egg yolks
3 stiffly beaten egg whites

Combine sugar, flour, salad oil, and the salt. Add lemon peel and juice. Slowly stir milk into the egg yolks, add to lemon mixture. Carefully fold in egg whites. Pour into 8 ungreased 5 ounce custard cups.

Set cups in a shallow pan and pour hot water around them to 1 inch deep. Bake at 325 degrees for 35 minutes. Serve warm or at room temperature with a little whipped cream. A few berries on top are a nice addition too.