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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.”
  • Total Time
    Prep: 20 min. + standing Bake: 25 min.
  • Makes
    6 servings


  • 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 zest
  • 3 large eggs, separated, room temperature


  • In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon zest. 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.
Nutrition Facts
1 each: 254 calories, 8g fat (4g saturated fat), 123mg cholesterol, 194mg sodium, 41g carbohydrate (35g sugars, 0 fiber), 5g protein.
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  • LYNDA C.
    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

  • Carol
    Jun 17, 2008

    No comment left

  • Jenny
    Oct 13, 2006

    No comment left