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Ingredients
| eggs: 3 |
| granulated sugar: 1 cup (divided) |
| all-purpose flour (unsifted): 1/4 cup |
| salt: 1/4 tsp |
| 2% milk: 1 1/4 cups |
| lemon juice: 1/3 cup |
| salted butter: 2 Tbl |
| lemon peel: 1 Tbl |
Lemon Cake Custard
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Separate eggs and let stand at room temperature for 30 minutes.
- In a large bowl, combine 1/2 c sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tbsp 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.
- Place in a 13 x 9 x 2 baking pan. Add 1 inch hot water to pan, careful to not get it inside the ramekins.
- Bake uncovered at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Serve immediately or chill.
- Garnish with a mint sprig and a curl of lemon rind or if chilled, with a spoonfull raspberry sauce and a dollop whipped topping or whipped cream.