Make and share this Lemon Cake Custard recipe from Food.com.
Provided by QueenJellyBean
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Separate eggs and let stand at room temperature for 30 minutes.
- 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.
- 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.
- Spoon into six greased 8 oz. ramekins.
- 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.
- Bake uncovered at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Serve immediately or chill.
- 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.
Nutrition Facts : Calories 255, Fat 8.2, SaturatedFat 4.4, Cholesterol 123, Sodium 184.4, Carbohydrate 41.2, Fiber 0.3, Sugar 33.9, Protein 5.5
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