LIGHT LEMON CUSTARD

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Light Lemon Custard image

Categories     Dairy     Egg     Dessert     Low Fat     Low Sodium     Lemon     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 teaspoon unflavored gelatin
3 tablespoons dry white wine
2 eggs
1/2 cup sugar
1/2 cup nonfat milk
1/3 cup fresh lemon juice
1 teaspoon grated lemon peel
4 thin lemon slices
4 small fresh mint sprigs

Steps:

  • Sprinkle gelatin over wine in small bowl. Let stand 10 minutes to soften.
  • Whisk eggs and sugar to blend in heavy small saucepan. Mix in nonfat milk then lemon juice and peel. Stir over medium-high heat until mixture thickens slightly and just come to boil. Remove from heat; immediately mix in gelatin mixture. Stir until gelatin dissolves. Divide custard among four 1/2-cup ramekins or custard cups. Chill until set, about 2 hours. (Can be prepared 2 days ahead.)Garnish each with lemon slice and mint sprig and serve.

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