We enjoy this year round. But when fresh berries are in season it’s even better.
1 c. Milk
Peel from 2 Lemons
½ c. Whipped Cream
1 T Lemon Juice
1 tsp. Vanilla
1 T Butter
½ tsp. Cornstarch
½ c. Sugar
1 tsp. Flour
3 Egg Yokes
Powdered Sugar
Combine milk and lemon peel and simmer 30 min.
Let stand 1 hour.
Strain.
Combine egg yokes, sugar, flour and cornstarch.
Set aside.
Scald “lemon milk” and add to egg yoke mixture.
Return to pot.
Add whipped cream, lemon juice, vanilla & butter.
Boil for about 3 minutes or until thickened.
Spoon into 4 ceramic serving dishes placed on cookie sheet.
Top with berries.
Sprinkle berries with powdered sugar.
Broil for 30 seconds until golden.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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