This week Bridget of The Way the Cookie Crumbles chose the recipe for Lemon Cup Custard on page 387.
We love lemon here so I was pretty excited about this recipe. Instead of making individual custard cups I made it as a full pie and it was going to have a whipped cream top (hubby’s request). We both tasted it before it went into the oven and thought there wasn’t enough lemon flavor for us and it was just too sweet. We like a really tart lemon. But, we were anxiously waiting to see if the baking would enhance the lemon flavor. Fortunately I took a picture as soon as it came out of the oven. I turned my back for 2 seconds while it was cooling and Gunner, our black lab decided the custard shouldn’t wait to cool, but be eaten immediately. About the time I heard SPLAT it was too late, the custard was face down on the kitchen floor and shortly thereafter the dog was in the snow, his puppy dog eyes and wistful so sorry looks didn’t work on me (only long enough for me to clean up the mess and cool off). I did throw together a lemon Bundt cake with a lemon butter cream frosting to replace it. I guess we’ll never know if more lemon flavor comes out as it bakes.