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Lemon Custard Recipe

Lemon Custard Recipe - 6 servings


3 egg whites

2 egg yolks

2/3 cup nonfat milk

1/4 cup freshly squeezed lemon juice

1 teaspoon grated lemon zest

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 cup all-purpose flour


In a bowl, beat egg whites until stiff peaks form, set aside. In another bowl, lightly beat egg yolks, beat in milk, lemon juice and lemon zest. Add salt, sugar and flour, and beat until smooth. Fold yolk mixture into egg whites. Pour into size individual 1-cup custard cups. Place the cups in a 9 x 13 x 2-inch baking pan. Pour boiling water into baking pan to a depth of about 1 inch. Bake at 350oF 20-30 minutes or until golden and top springs back. Serve warm.

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