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Fresh Lemon Cup with Strawberries

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This recipe can be baked and served as we do at the Beaufort House Inn in individual ramekins with some fresh fruit on top, or it is enough to fill one 9" pie shell. When I make it in a pie shell, I serve it as a dessert with fresh strawberries or other fruit, usually soaked in a little Madeira or Marsala for a little while before serving :)

Lemon Cup Ingredients: 8 Servings in 1/2 cup ramekins

2.25 c granulated sugar
1.5 tbs. yellow cornmeal
1.25 tbs. all-purpose flour
6 eggs, beaten until frothy
1/2 c half n half or heavy cream
6 tsp melted butter
1.5 tbs. fresh lemon peel (zest) chopped fine (1 medium lemon)
6 tbs. fresh lemon juice

Optional: 1 (9") pie shell

Mix together: granulated sugar, yellow cornmeal, tbs. all-purpose flour. Add beaten eggs, butter, milk, lemon juice, and lemon zest. Beat until smooth. Pour into either individual ramekins or pie shell. Bake in preheated oven 350' approximately 30-40 minutes until golden brown on top and toothpick comes out clean.

Top with fresh sliced strawberries and mint sprig - serve warm.