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Lemon Cake Custard

 Lemon Cake Custard
“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.”
6 ServingsPrep: 20 min. + standing Bake: 25 min.

Ingredients

  • 3 eggs
  • 1 cup sugar, divided
  • 1/4 cup King Arthur Unbleached 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.

2 of 2

Lemon Cake Custard (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.