Lemon Cake Custard – a delicious recipe with eggs, sugar, flour, salt, milk, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate eggs and let stand at room temperature for 30 minutes.
2
In a large bowl, combine 1/2 c sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.
3
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tbsp at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.
4
Spoon into six greased 8 oz. ramekins.
5
Place in a 13 x 9 x 2 baking pan. Add 1 inch hot water to pan, careful to not get it inside the ramekins.
6
Bake uncovered at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
7
Serve immediately or chill.
8
Garnish with a mint sprig and a curl of lemon rind or if chilled, with a spoonfull raspberry sauce and a dollop whipped topping or whipped cream.
432
kcal
Calories
16
g
Fat
63
g
Carbs
13
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 8 ingredients. The key ingredients include: 3 eggs, 1 cup sugar, divided, 1/4 cup flour, 1/4 teaspoon salt, and more.
Yes, Lemon Cake Custard 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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