Baked Lemon Custard Cups – a delicious recipe with Eggs, Lemon Zest, Sugar, Butter, All-purpose, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: To make buttermilk place 1 cup milk less 1 tablespoon. Add in 1 tablespoon lemon juice or vinegar, stir and let sit for 5 minutes. Voila!
2
Preheat oven to 350u00b0F. Butter your ramekins and place in an oven dish.
3
Separate your eggs into 2 dishes and set aside. Zest your lemons and set aside.
4
In a bowl cream together sugar, lemon peel and butter. Add in the egg yolks.
5
Alternate adding the flour and buttermilk. Finally, add in your lemon juice.
6
In another bowl with clean beaters, whisk your egg whites until stiff but not dry, about 3-4 minutes. Fold the egg whites into your batter. Pour into the ramekins.
7
Fill the baking dish up with hot water so that it comes up to about halfway up the sides of the ramekins. Bake for about 35 minutes or until the centre is set and slightly browned.
8
These may be eaten warm, or cool completely, cover and refrigerate. Enjoy!
781
kcal
Calories
62
g
Fat
49
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 whole Eggs, Separated, 1 Tablespoon Lemon Zest, 3/4 cups Sugar (infused With Vanilla Bean Is What I Use), 3 Tablespoons Softened Butter, and more.
Yes, Baked Lemon Custard Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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