Lemon Egg Custard:  picture

Simple to make: 14 eggs - 1/2 cup cane sugar - 1/4 cup, brand-real lemon juice - 3 tblsp powdered milk - 2 tblsp butter.

In a blender craft, place 12 to 14 whole eggs at room temperature, blend-10 seconds.  Add sugar (less 2 tblsp. set aside), powdered milk, lemon juice.  Blend 30 to 40 seconds.

Butter well, glass baking dish.  Place buttered glass baking dish in oven pan.  Pour blended mixture into buttered glass baking dish.  Taking remaining butter, in very small pieces, drop onto top of mixtue, some will sink, that is to be expected.  Now sprinkle the 2 tblsp sugar onto top.

Fill outside oven pan, holding glass butter baking dish with mixture inside, with water until about half full.

Place into 350 degree oven.  Bake 1 hour and 15 minutes.  (Ovens vary, don't over cook).

Let me know how good you think it is. 
I have made it in chocolate, with canned cherries from my orchards. 
I have even flavored it with beef and chicken bullion like tofu.