Meyer Lemon Custard Cups Recipe

Indulge in these heavenly Meyer Lemon Custard Cups! A delightfully light and fluffy twist on classic lemon pudding cake, these individual ramekins offer a burst of zesty citrus flavor in every bite. Perfectly baked and chilled, they're the ultimate elegant dessert for any occasion – from a casual weeknight treat to a sophisticated dinner party finale. Prepare to be amazed by the creamy texture and bright, refreshing taste!

Prep Time 20 mins

Cook Time 270 mins

Calories 240.3 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Meyer Lemon Custard Cups

1/2 cup + 2 tbsp granulated sugar
All Purpose Flour
a pinch of salt
Whole Milk
Eggs
Fresh Meyer Lemon Juice
zest of 1 Meyer lemon
1/2 cup crème fraîche (optional)

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How to Make Meyer Lemon Custard Cups

Preheat oven to 350°F (175°C).
Butter eight 3/4 cup ramekins or custard cups.
In a medium bowl, whisk together 1/2 cup + 2 tbsp granulated sugar, 1/4 cup all-purpose flour, and a pinch of salt until well combined.
In a large bowl, whisk together 2 cups whole milk, 4 large egg yolks, 1/2 cup fresh Meyer lemon juice, and the zest of 1 Meyer lemon until thoroughly blended.
Gradually whisk the dry ingredients (from step 3) into the wet ingredients (from step 4) until a smooth custard forms.
In a clean, dry bowl, using an electric mixer, beat 4 large egg whites until soft peaks form.
Gradually add the remaining 1/4 cup granulated sugar to the egg whites and continue beating until stiff, glossy peaks form.
Gently fold 1/4 of the beaten egg whites into the custard to lighten it.
Fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Divide the custard evenly among the prepared ramekins.
Place the ramekins in a large roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (bain-marie).
Bake for 27-30 minutes, or until the custards are golden brown and set in the center.
Remove from the oven and let cool slightly in the water bath.
Remove ramekins from water bath and let cool completely on a wire rack.
Chill the custard cups uncovered for at least 4 hours, or preferably overnight, then cover and refrigerate.
To serve, run a small knife around the edge of each custard cup to loosen.
Invert each custard cup onto a serving plate.
Top each custard cup with a dollop of whipped crème fraîche (see optional step below).
Optional: In a medium bowl, beat 1/2 cup crème fraîche with an electric mixer until softly whipped.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

96g

Fat

38g

Carbs

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

Course Main Ingredient Cuisine Occasion North American Desserts Eggs Dairy Fruit American Dinner Party Holiday Event Cakes Puddings And Mousses Eggs Citrus Lemon Taste Mood Sweet

Frequently Asked Questions

How long does it take to make Meyer Lemon Custard Cups?

Meyer Lemon Custard Cups takes about 290 minutes from start to finish — roughly 20 minutes to prepare and 270 minutes to cook.

How many calories are in Meyer Lemon Custard Cups?

Meyer Lemon Custard Cups has approximately 240.3 calories per serving, with about 7 g protein, 9 g carbohydrates and 20 g fat.

What ingredients do I need for Meyer Lemon Custard Cups?

The key ingredients for Meyer Lemon Custard Cups are Sugar, All Purpose Flour, Salt, Whole Milk, Eggs, Fresh Meyer Lemon Juice. See the full list with measurements above.