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Lemon-Rosemary Custard Cakes

Lemon-Rosemary Custard Cakes

Cooking Light APRIL 1997

  • Yield: 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 29%
  • Fat: 7.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 5.9g
  • Carbohydrate: 34.4g
  • Fiber: 0.2g
  • Cholesterol: 113mg
  • Iron: 0.7mg
  • Sodium: 113mg
  • Calcium: 92mg

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Lemon-Rosemary Custard Cakes Recipe