Lemon Custard




Gary and I spent Christmas in Iowa with my family. Despite the fast that there was no snow, we still had a wonderful time with each other making great meals, chatting up a storm, and playing with kiddos. It was the first time in two years that all four of us siblings were together, which made it extra special, too.

We hauled up a couple of boxes full of our citrus from Florida. Gary made this recipe from Martha Stewart to compliment a good meal shared by many.


Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 c granulated sugar
2 T all-purpose flour
Zest of one lemon, or 2 to 3 t grated lemon zest
1/4 c fresh lemon juice
1 c milk
1/4 t salt
Confectioners’ sugar, for dusting


First, preheat oven to 350 degrees. Next, set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light, and then whisk in the flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon batter and fold in gently with a whisk (the batter will be quite runny).

Divide the batter among prepared custard cups. Place the baking dish in oven and fill with boiling water to reach almost to the top of cups but be careful when filling–the water is hot, and will make the pan hot, too! (If you don’t get the water high enough, the desert will come out more souffle than custard, which still tastes fine, but if you want to make custard, get the water as high as you can in the pan.) Bake until puffed and lightly browned, or 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.


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