Julie Van Rosendaal - Wordfeast

Julie Van Rosendaal joined us this morning to talk about Wordfeast - the kickoff party for this year's Wordfest event.

 

Here's what Julie brought in today:

Margaret Atwood's Baked Lemon Custard

published in Bon Appétit, January 2006 (adapted slightly)

3/4 cup sugar
3 Tbsp. butter, at room temperature grated zest of a lemon
3 large eggs, separated
1/4 cup all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Preheat oven to 350°F.

Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan or 9"x13" baking dish and add enough hot water to pan to come halfway up sides of cups. Bake until cakes are set in center and beginning to brown, about 30 minutes. Remove ramekins from water bath and serve warm, or let cool and serve cold. Serves 6.