This super-lemony soufflé-like dessert has been on the menu at Gordon Hamersley's
eponymous Boston restaurant, Hamersley's Bistro, since it opened twelve years
ago. All efforts to take it off the menu are greeted with outrage by Hamersley's
customers, so he's finally given in and shared the recipe with the rest of us
via the Star Chef's web site.
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
6 large eggs, separated
1/4 teaspoon grated lemon zest
1 cup fresh lemon juice
2/3 cup all-purpose flour, sifted
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
Fresh mint leaves or berries, for garnish
Heat the oven to 350 degrees F. In a large bowl, with an electric mixer on medium
speed, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour,
stirring until just barely combined.
Stir in the milk and cream until smooth.
In a separate large bowl, beat the egg whites, until they hold soft-to-medium
peaks, adding the salt halfway through.
Fold into the custard mixture.
Pour the custard mixture into a 10-inch round cake pan and set into a larger
pan filled with 1-inch water.
Bake for about 50 minutes, or until the custard is
just set. Let cool to room temperature.
Serve on a plate or in a glass bowls, garnished with mint leaves or berries.
Posted by FootsieBear at Recipe Goldmine 7/22/01 1:09:05 pm.