Springtime Baked Lemon Custard
Served warm or chilled, lemon custard is as delicate as the new buds of spring.
- 3 eggs, beaten
- 1/2 cup sugar
- 1/8 tsp salt
- 1 1/2 cups hot whole milk (about 3 minutes on high in microwave)
- 1 tsp lemon peel, grated
- 2 Tbs lemon juice
- 1/2 tsp vanilla
- In a medium bowl, beat together eggs, sugar, and salt until well blended. Stir in milk, lemon peel, lemon juice, and vanilla. Blend well.
- Place four (6-oz) custard cups or ramekins in an 8 x 8-inch baking pan. Pour about ¼ egg mixture into each custard cup. Place pan on center rack in preheated 350°F oven. Pour very hot water into pan so it comes within ½ inch of the top of the custard cups.
- Bake until knife inserted in center comes out clean, or about 30–35 minutes. Remove custard cups from hot water. Cool on wire rack about 5–10 minutes. Serve warm or cold. Refrigerate leftovers.
Calories from Fat 56 (27%)
(10%)Total Fat 6g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 31g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.