Best Lemon Cup Custard Recipes

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MEYER LEMON CUSTARD CUPS



Meyer Lemon Custard Cups image

Make and share this Meyer Lemon Custard Cups recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup sugar, plus
2 tablespoons sugar, divided
1/4 cup all-purpose flour
1 pinch salt
1 1/3 cups whole milk
2 large eggs, separated
1/3 cup fresh meyer lemon juice or 1/3 cup regular lemon juice
2 tablespoons finely grated lemon peel
1 (8 ounce) container of chilled creme fraiche or 1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
  • Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
  • Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
  • Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
  • Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
  • Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.

Nutrition Facts : Calories 240.3, Fat 13.1, SaturatedFat 7.7, Cholesterol 95.8, Sodium 64.1, Carbohydrate 27.8, Fiber 0.3, Sugar 24.2, Protein 3.9

LEMON CUSTARDS



Lemon Custards image

This is another one of my favorite recipes. Borrowed from one of my pastry-chef heros, Emily Luchetti, these lemon custards are about as perfect a custard as they come. Despite the heavy sounding ingredients, they are light and lemony and just wonderful. I usually serve them with a crisp cookie. They don't need any other accompaniment.

Provided by P48422

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

6 large egg yolks
2 large eggs
1 cup sugar
13 tablespoons freshly squeezed lemon juice (do not use concentrate!!!!)
2 1/2 cups heavy cream

Steps:

  • Preheat the oven to 300 degrees F.
  • Place eight 6 oz.
  • ramekins in a deep baking pan.
  • Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
  • Stir in the lemon juice and the cream.
  • Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
  • Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
  • (It's easier to fill the pan when it's already in the oven).
  • Cover the pan lightly with aluminum foil and bake for about 50 minutes.
  • You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
  • That's okay- I promise.
  • That means they are perfect.
  • Do not overcook, or your custard will taste like scrambled eggs.
  • Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
  • As they chill, they will completely firm up.
  • Before serving, let them sit at room temperature for 15 minutes.
  • I like to serve these with a crisp cookie, like a gingersnap.

SIMPLE LIGHT LEMON CUSTARD



Simple Light Lemon Custard image

Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.

Provided by Just Happy

Categories     Dessert

Time 11m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 5

2 eggs, beaten
1 tablespoon lemon rind, grated
1/4 cup granulated sugar
2/3 cup fresh lemon juice (about 3 lemons)
1 tablespoon light margarine

Steps:

  • Combine eggs, lemon rind and sugar in a saucepan on medium heat.
  • Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
  • Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
  • Set aside, let cool before serving.
  • Mixture will thicken even more when cold.
  • Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CUPS



Lemon Cups image

Make and share this Lemon Cups recipe from Food.com.

Provided by Chef Dudo

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 cup sugar
1/4 cup flour
2 tablespoons melted butter or 2 tablespoons margarine
1 teaspoon grated lemon, rind of
1/3 cup lemon juice
3 egg yolks, slightly beaten
3 egg whites, beaten to stiff peaks
1 1/2 cups milk

Steps:

  • Preheat oven to 350°F.
  • Grease eight (6 ounce) custard cups; set aside.
  • In a large bowl, beat sugar, flour and butter/margarine.
  • Add lemon peel and lemon juice; set aside.
  • In a small bowl, mix egg yolks and milk.
  • Add to cream mixture and stir.
  • Fold in egg whites.
  • Pour into cups.
  • Place in baking pan and add one inch of water to pan.
  • Bake for 35 to 40 minutes or until golden.

MARGARET ATWOOD'S BAKED LEMON CUSTARD



Margaret Atwood's Baked Lemon Custard image

Categories     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
  • Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

LEMON CUPS



Lemon Cups image

This is a lemony, light-tasting dessert. Looks great, so it's good enough for guests. It separates into two layers, with a creamy custard on the bottom and light as air cake on the top.

Provided by cuisinebymae

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
1 lemon, zest of, finely grated
2 tablespoons butter
3 eggs, separated
5 tablespoons lemon juice
1 1/2 cups milk

Steps:

  • Stir together the sugar, flour, salt, and lemon zest.
  • Mix in butter until well combined and finely textured.
  • Stir in egg yolks.
  • Stir in lemon juice.
  • Stir in the milk.
  • Beat egg whites until stiff and carefully fold into mixture.
  • Pour into 8 (lightly greased with butter) custard cups.
  • Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
  • Bake in a preheated 325F oven for 45 minutes.
  • Serve warm.

LEMON CUSTARD FILLING



Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

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