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Lemon Sponge Custards

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 6
This light dessert has a golden cake top with a creamy lemon custard bottom. Try this warm or cold—it's delicious either way!

3 tbsp. butter or stick margarine, softened
3/4 cup granulated sugar
1/4 tsp. salt
4 large eggs, whites and yolks separated
1/4 cup all-purpose flour
1 cup milk
1/3 cup lemon juice
1 tbsp. finely grated lemon zest
Boiling water

Preheat oven to 325°F (160°C). Grease six 3/4 or 1 cup ramekins or other oven-proof dessert cups. Set aside.

Beat butter, sugar and salt in large bowl until well combined. Add egg yolks, one at a time, beating well after each addition. Add flour. Stir. Add milk, lemon juice and lemon zest. Whisk gently to remove any lumps.

Beat egg whites in medium bowl until stiff (not dry) peaks form. Fold egg whites into lemon mixture. Do not overmix. Gently spoon mixture into prepared ramekins. Place ramekins in a deep baking pan. Carefully pour enough boiling water into baking pan to come halfway up the sides of ramekins. Bake custards in preheated 325°F (160°C) oven for 35 to 40 minutes until tops are puffed and golden. Let ramekins stand in pan on wire rack for 15 minutes before serving.

Makes 6 servings.

Date: July 22, 2004


Reviewer: yatesha
oh wow, i loved these lemon custards. they're like litle dreams that melt in your mouth.


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