Lemon Pots De Creme (Au Citron)

1. 1

   In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.

2. 2

   In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan.

3. 3

   Stir into egg mixture. Strain through a fine strainer and add lemon rind. Return mixture to clean saucepan.

4. 4

   Cook over medium heat while whisking 5 to 7 minutes or until thickened.

5. 5

   Divide lemon custard evenly among eight 1/2-cup ramekins or custard cups.

6. 6

   Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve. As an option, garnish with whipped cream before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.