Forktionary

Lemon Cake Custard Recipe

Indulge in this dreamy Lemon Cake Custard, the perfect creamy and zesty finale to any meal! This elegant dessert features a delicate lemon cake infused custard, baked to golden perfection in individual ramekins. A simple yet sophisticated recipe that's sure to impress your family and friends.

Prep Time 30 mins
Cook Time 40 mins
Calories 255 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Lemon Cake Custard 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Cake Custard

  • 6 large eggs
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (475ml) whole milk
  • 1/4 cup (60ml) fresh lemon juice
  • 4 tablespoons (57g) unsalted butter, melted
  • Zest of 1 lemon

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How to Make Lemon Cake Custard

  1. Separate 6 large eggs and let stand at room temperature for 30 minutes.
  2. In a large bowl, whisk together 1/2 cup (100g) granulated sugar, 1/4 cup (30g) all-purpose flour, and 1/4 teaspoon salt.
  3. Stir in 2 cups (475ml) whole milk, 1/4 cup (60ml) fresh lemon juice, 4 tablespoons (57g) unsalted butter, melted, and the zest of 1 lemon.
  4. In a medium bowl, whisk the egg yolks until light and slightly thickened.
  5. Gradually whisk the egg yolks into the lemon mixture until well combined.
  6. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  7. Gradually add the remaining 1/2 cup (100g) granulated sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
  8. Gently fold the whipped egg whites into the lemon mixture in three additions, being careful not to deflate the egg whites.
  9. Spoon the batter evenly into six greased 8-ounce ramekins.
  10. Place the ramekins in a 13x9x2 inch baking pan.
  11. Carefully pour 1 inch of hot water into the baking pan (this creates a bain-marie for even baking).
  12. Bake uncovered in a preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
  13. Let cool slightly in the pan before serving. Serve warm or chilled.
  14. Garnish with a fresh mint sprig and a lemon twist, or if chilled, top with a spoonful of raspberry sauce and a dollop of whipped cream.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

135g

Fat

21g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Preparation Healthy Dietary Low Sodium Low In Something