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Creamy, airy lemon custard is a light and refreshing finale to a heavy Yom Tov meal. Can be served alone, with a simple garnish as pictured here, or layered with fruit or Pesach crumbs in parfait glasses.
3/8 cup Gefen Potato Starch
1 and 1/4 cups water
juice of 1 lemon
juice of 1 orange
1/4 cup sugar
pinch of salt
1 tablespoon shortening
2 eggs, separated
chopped nuts for garnish
Blend starch with a bit of water and juice to make a thin cream.
Bring rest of water, juices, sugar, salt and shortening to a boil. Pour over blended starch. Mix and return to pan to cook for one minute. Cool slightly.
Beat egg yolks and add them to the custard, adding more sugar or lemon juice if necessary. Cool.
Beat egg whites until stiff. Gently combine custard and egg whites.
Pour into dessert dishes and garnish with nuts or lemon wedges.
Styling and Photography by Jennifer Chetrit
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I’m not medically supposed to have much citrus, so guess what I am attracted to.
Might use orange flavorings and lemon juice
Can I substitute oil for the shortening?