Lemon Cake Custard Recipe

Lemon Cake Custard Recipe photo by Taste of Home

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“This old-time dessert is still a wonderful finale to a meal,” writes Brenda Sanders of Hampstead, North Carolina. “I hope Taste of Home readers enjoy it.”

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Lemon Cake Custard Recipe

Prep: 20 min. + standing Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

3 eggs
1 cup sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/3 cup lemon juice
2 tablespoons butter, melted
1 tablespoon grated lemon peel

Directions

Separate eggs and let stand at room temperature for 30 minutes. In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.
Spoon into six greased 8-oz. ramekins or baking dishes. Place in a 13-in. x 9-in. baking pan. Add 1 in. of hot water to pan.
Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve immediately or chill. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 254 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 194 mg sodium, 41 g carbohydrate, trace fiber, 5 g protein.

Originally published as Lemon Cake Custard in Taste of Home February/March 2006, p10