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.

Recipe by MyRecipes May 2007

Gallery

Credit: Jim Franco; Styling: Sara Nuemeier

Recipe Summary test

prep:
20 mins
stand:
30 mins
bake:
40 mins
chill:
2 hrs
total:
3 hrs 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Source

Baking: From My Home to Yours

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