Souffléed Lemon Custard

== Description ==
* Serves 8
=== Ingredients ===
* ½ cup unsalted butter, softened
* 1½ cups granulated sugar
* 6 large eggs, separated
* ¼ teaspoon grated lemon zest
* 1 cup fresh lemon juice
* ⅔ cup all-purpose flour, sifted
* 2 cups milk
* 1 cup heavy cream
* ½ teaspoon salt
* fresh mint leaves or berries, for garnish
== Directions ==
# Preheat the oven to 350°F.
# In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.
# Add the egg yolks, one at a time.
# Add the lemon zest, lemon juice, and flour, stirring until just barely combined.
# Stir in the milk and cream until smooth.
# In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through.
# Fold into the custard mixture.
# Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water.
# Bake for about 50 minutes, or until the custard is just set.
# Let cool to room temperature.
# Serve on a plate or in a glass bowls, garnished with mint leaves or berries.
Category:Dessert Recipes
Category:Custard Recipes
Category:Egg Recipes
Category:Heavy cream Recipes
Category:Mint Recipes
Category:Wheat flour Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes