Lemon custard Lemon custard "> Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


serves 6

This is a rich and creamy recipe. Also, see the lighter version: Lemon custard Lemon custard


  • 1/2 cup sugar
    2 large eggs
    2 egg yolks
    1/2 cup lemon juice
    1 teaspoon grated lemon rind
    1 cup heavy cream or light cream
    raspberries (optional)


  • Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
    In medium bowl, whisk sugar and eggs until a creamy texture appears.
    Mix in lemon juice, lemon rind and cream . Set aside.
    Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
    Bake for about 20 minutes or until set.
    Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
    As an option, garnish with raspberries before serving.
Creamy lemon custards

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