High Altitude Baking: Lemon velvet custards (recipe)

By Krista Driscoll

Editor’s note: High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful. This is a big-bang-for-the-buck lemon dessert! It’s lush and creamy, like velvet on the tongue, and ooooh, so easy to make. It’s a perfect choice any time you want a rich, company-worthy finale that can be made a day before serving. Leave your electric mixer in the cabinet; this beauty is ready for the oven in a few stirs with a whisk …

Source:: Vail Daily Feed