Lemon-Rosemary Custard Cakes

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 29 %
Fat 7.2 g
Satfat 2 g
Monofat 2.9 g
Polyfat 1.6 g
Protein 5.9 g
Carbohydrate 34.4 g
Fiber 0.2 g
Cholesterol 113 mg
Iron 0.7 mg
Sodium 113 mg
Calcium 92 mg


3 large egg whites (at room temperature)
3/4 cup sugar, divided
2 tablespoons stick margarine, softened
1/4 cup all-purpose flour
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon minced fresh rosemary
Dash of salt
3 large egg yolks
1 1/2 cups 1% low-fat milk
Cooking spray
1 tablespoon sifted powdered sugar


Preheat oven to 350°.

Beat egg whites at medium-high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.

Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add flour, rind, juice, rosemary, and salt, and beat well. Add egg yolks and milk, and beat well. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into 6 (6-ounce) custard cups coated with cooking spray. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake cakes at 350° for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.