TWD: Lemon Custard

It's a bit of a Dorie marathon here. What can I say? I love Dorie and I adore her recipes. This week Bridget of The Way the Cookie Crumbles chose Lemon Custard Cups for TWD. I had a lot of fun with this recipe because I felt it was a great canvas. It was a simple dessert that was just begging for some sprucing up. I decided to make candied lemon slices (delicious!) and drizzle the custards with the lemon syrup. I was hoping this would make the custards just a tab more lemony and it did! I figured this would be a great way to use up the lemon I got the zest from. The custard was creamy with a hint of lemon. And I am very happy to report that Alex knew this was a custard. Not only am I learning how to bake great things, but Alex is also learning the proper terminology for the sweets I make. I am such a proud little baker.

Make sure to check of Bridget's blog for the recipe and the TWD site to see what all the other bakers thought of this week's selection.

Candied Lemon Slices
Source: Martha Stewart (here)

1 large lemon
1 cup sugar

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Lemon creaminess.