Lemon Puffs

This recipe might take some practice to get the puffs to actually puff up. My puffs should have been puffier. Nevertheless, they were deliciously lemony and custardy even without much puff. The way my recipe turned out, the puffs might be better called crustless lemon custard tarts.

Rather than using custard cups, I used a muffin pan. This recipe makes 12 puffs. I think the recipe would likely fill 12 custard cups. Or use a pie pan to make one large puff that can be cut into slices. I recommend using fresh lemon and grating the rind. It was so fragrant and flavorful. In a pinch, refrigerated lemon juice or lemon extract would work.

Lemon Puffs 

• 1 cup sugar
• 2 Tbsp. flour
• 1 Tbsp. butter
• 3 eggs, separated
• 1 cup hot milk
• rind of 1 lemon grated
• 3 egg whites beaten stiff

Mix the sugar, flour, and butter. Then add the beaten egg yolks. Add the hot milk and grated rind. Last add the beaten egg whites. Fill custard cups about 3/4 full. Place in oven at 375 for 30 minutes. Enjoy!