Lemon Cake Custard Recipe

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Lemon Cake Custard Recipe
Lemon Cake Custard Recipe photo by Taste of Home
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Lemon Cake Custard Recipe

Read Reviews
4 1 2
Publisher Photo
“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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min.

Ingredients

  • 3 large 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 13x9-in. baking pan. Add 1 in. of hot water to pan.
Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately or chill. Yield: 6 servings.
Originally published as Lemon Cake Custard in Taste of Home February/March 2006, p10

Nutritional Facts

1 each: 254 calories, 8g fat (4g saturated fat), 123mg cholesterol, 194mg sodium, 41g carbohydrate (35g sugars, 0 fiber), 5g protein.

  • 3 large 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
  1. 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.
  2. 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.
  3. Spoon into six greased 8-oz. ramekins or baking dishes. Place in a 13x9-in. baking pan. Add 1 in. of hot water to pan.
  4. Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately or chill. Yield: 6 servings.
Originally published as Lemon Cake Custard in Taste of Home February/March 2006, p10

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LYNDA C. User ID: 3769727 98730
Reviewed Feb. 3, 2009

"this can be baked in a 1 l/2 qt baking dish in pan of water 350 for 50 min or until lightly browned"

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