*  Exported from  MasterCook  *
                               Lemon Custard
 Recipe By     : Woman’s Day - 3/31/97
 Serving Size  : 12   Preparation Time :0:15
 Categories    : Not Sent
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Lemon Custard:
    2 3/4  c             milk
   16      oz            egg substitute
      1/2  c             sugar
    1      tbsp          freshly grated lemon peel
    1      tsp           vanilla
                         Lemon Syrup:
    1      c             sugar
      1/2  c             water
    1      tsp           freshly grated lemon peel
    2      tbsp          lemon juice
                         raspberries and lemon slices -- garnish
 Heat oven to 325°.  Half-fill a 13x9-inch with water and place in oven.
 Lightly grease an 8 1/2x4 1/2x2 1/2-inch loaf pan.
 Lemon Custard:  Whisk milk, egg substitute, sugar and lemon peel in a
 large bowl until well blended.  Pour into prepared loaf pan.  Carefully
 set in middle of baking  pan (with water) in oven.  Bake 1 hour 15
 minutes to 1 hour 20 minutes until a knife inserted in center comes out
 clean.  Remove loaf pan to a wire rack; let cool completely, cover and
 refrigerate at least 4 hours.
 Lemon Syrup:  Bring sugar and water to a rolling boil in a small
 saucepan, stirring to dissolve sugar.  Remove from heat and stir in
 lemon peel and juice.  Cover and refrigerate.
 To serve:  Run a thin sharp knife around edge of custard.  Invert
 sreving plate over pan.  Invert plate and pan together, shaking both
 gently from side to side to release custard.  Spoon some syrup over
 custard; serve the rest on the side.  Garnish with raspberries and a
 lemon slice.
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