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Preheat oven to 325 F. Set out four 4-ounce sized custard dishes. Fill a 13 x 9 x 2-inch baking pan halfway (about 1 inch) with cold water. Note that when the custard dishes are placed in the water you do not want the water line to be greater than halfway up the sides of the custards or the water might splash inside the dishes while cooking.
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2
Using a whisk, whisk together the eggs, sugar, and vanilla in a large mixing bowl. Add lemon juice and whisk again. Add cream and combine very gently until uniformly mixed.
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Pour or ladle equal amounts of the custard mixture into the custard dishes until each is 3/4 full.
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Place custard dishes in prepared pan with water. Gently transfer the dish to the oven, being careful to not splash water into the custard.
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Bake for 40 minutes. Custards should appear mostly set with only a slight wiggle. The top surface of the custards may appear to have small bubbles.
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Remove pan from oven, being careful not to splash the hot water, and place the pan on a wire rack. Allow to cool for several minutes until you can safely remove the custard dishes from the hot water and onto wire racks to finish cooling.
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When custards are at room temperature, cover with plastic wrap or place in a sealed container. Refrigerate until ready to serve.
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Serve topped with fresh berries and/or whipped cream.
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Ingredient suggestions:
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1. Organic evaporated cane juice sugar: Wholesome Sweeteners Evaporated Cane Juice Organic Sugar.
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2. Ultra-fine pure cane sugar: C&H Professional Baker's Sugar.
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3. Gluten-free vanilla extract: Nielsen Massey Vanilla Extract, Penzey's Spices Vanilla Extract.
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4. Gluten-free heavy cream: Organic Valley Heavy Whipping Cream.
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Variations:
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1. For a lighter lemon flavor, reduce the lemon juice to 1/4 cup.
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2. For extra lemon flavor, stir in 1 tablespoon of lemon zest along with the lemon juice.
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Recipe can be doubled.
