LEMON CAKE CUSTARD

Lemon Cake Custard image

"This old-time dessert is still a wonderful finale to a meal," writes Brenda Sanders of Hampstead, North Carolina. "I hope Taste of Home readers enjoy it."

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/3 cup lemon juice
2 tablespoons butter, melted
1 tablespoon grated lemon zest
3 large eggs, separated, room temperature

Steps:

In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to lemon mixture. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons 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 or baking dishes. Place in a 13x9-in. baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately or chill.

Nutrition Facts : Calories 254 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 194mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.