Lemon Cup Custard

Lemon Cup Custard Recipe
Photo: Jim Franco; Styling: Sara Nuemeier
Lemon custard is a refreshing way to enjoy dessert after a hearty meal. Lemon is delicious all year long; it's light and bright in the summer and is sure to wake your taste buds in the winter.
Makes 4 servings


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2 1/2 cups whole milk
1 1/2 teaspoons lemon zest (about 1 lemon)
4 large eggs
1/2 cup sugar
1/4 teaspoon lemon extract (optional)


Prep: 20 Minutes
Stand: 30 Minutes
Bake: 40 Minutes
Chill: 2 Hours

1. Stir together milk and zest in a saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Reheat slowly.

2. Place rack in center of oven, and preheat to 325°. Line roasting pan with 2 layers of paper towels. Place 4 (6-ounce) custard or coffee cups in pan.

3. Whisk together eggs and sugar until well blended. Whisk 1/4 cup hot milk slowly into egg mixture. Continue to whisk, and strain in remaining milk; skim foam from surface. Stir in lemon extract, if desired.

4. Pour custard into cups. Put pan on oven rack, and fill pan with hot water halfway up side of cups. Bake at 325° for 40 to 45 minutes or until set. Transfer cups to wire rack, and let cool to room temperature. Cover and chill 2 hours or up to 2 days.

Created date

May 2007