DD called this morning to say she was visiting us while her husband
was off in Marin visiting his cousin, so I invited them for dinner.
Around 4PM, DD tell me DS and *family* are coming to dinner too. Gee
thanks for the advanced warning! My dessert was a Lemon "Custard"
Pudding (there are many terms and recipes for it on the internet, but
the key to it is 3T flour (there are even recipes that use gluten free
flour). It was lemony and delicious! Sorry, no images. We were too
busy eating and enjoying ourselves... I forgot. Recipe follows, it
was that good!

I thought I would saute baby rainbow chard as the vegetable (using
lemon instead of vinegar to finish it off) until I found out that the
number of guests had doubled. Fortunately, I had two kinds of
zucchini and a couple of japanese eggplants in the refrigerator, so I
chopped up an onion and some fresh garlic and put it in a saucepan
with a can of Italian (herb flavors) diced tomatoes and some dried
oregano to make tonight's version of ratatouille. No lemon in that.

Also served were Lemon Risotto and Chicken & Peaches (which calls for
lemon too). Good thing I had a lot of Meyer lemons on hand to pull
this off. I didn't need go to the grocery store for ingredients to
make dinner. <polishing fingernails on shirt>

Lemon Custard Cake
Gluten Free Version - Didn't know Dear DIL was coming when I made it,
but she is able to tolerate only 3T of regular flour spread between 8
people. http://www.simplygf.com/gluten-free-lemon-pudding-cake/

Here is the version I made - but I didn't bother making individual
servings. Time in the oven was the same.

*Lemon Custard Cake
http://www.epicurious.com/recipes/fo...Custard-233686
Margaret Atwood's Baked Lemon Custard
Bon Appétit | January 2006

Makes 6

As the batter bakes, it separates into two distinctive layers - cake
on top and custard on the bottom.


Ingredients

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Directions

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins.
Using electric mixer, beat sugar, butter, and lemon peel 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 egg whites into yolk mixture. Divide batter among
prepared cups. Place ramekins in roasting pan. 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 35
minutes. Remove ramekins from water bath. Serve hot or cold.

Can be made 1 day ahead. Cool completely, cover, and refrigerate.

*I'm sure, if you Google, you can find recipes for this that don't
call for buttermilk. I had buttermilk on hand, so I used it.





--

Today's mighty oak is just yesterday's nut that held its ground.