This baked lemon custard recipe is similar to traditional lemon custard, but with a slightly firmer texture. I like to make the miniature single-serving size. Bake and serve the miniature lemon custards in a ramekin.
Miniature Baked Lemon Custard
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 6
Ingredients
- 3 tablespoons Crisco
- ⅛ teaspoon salt
- ¾ cup sugar
- 2 tablespoons flour
- ¼ cup Juice of one lemon plus zest
- 2 eggs. Separate yolks from whites and save whites, you need them in a future step
- 1 cup milk
Instructions
-
Mix the Crisco, salt, sugar, and flour.
-
Add the lemon zest, juice, egg yolk,s and milk.
-
Beat well.
-
Beat the egg whites in a separate bowl until stiff.
-
Fold the egg whites into the mixture.
-
Spray individual ramekins with oil (or you can use a 5" x 7" baking dish, oiled).
-
Spoon the mixture into the ramekins and place them in an oblong cake pan.
-
Heat some water to a boil and pour the boiling water around the ramekins, being careful not to get any water inside them. (This is called a water bath.)
-
Bake at 350°F for 35-45 minutes.
-
Check it after ½ hour to make sure it doesn't get dark. It should be firmly set and lightly browned when done.
-
Serve warm or cold, with or without whipped cream.
You can use this custard recipe to make a pie. Pour the mixture into an unbaked pie crust and bake at 350°F for about 40 minutes.
Baked Lemon Custard Recipe
An old-fashioned baked lemon custard like Grandma used to make to eat like a pudding or in a pie.
Author: Recipe Idea Shop
Ingredients
- 3 tablespoons Crisco
- ⅛ teaspoon salt
- ¾ cup sugar
- 2 tablespoons flour
- ¼ cup Juice of one lemon plus zest
- 2 eggs Separate yolks from whites and save whites, you need them in a future step
- 1 cup milk
Instructions
- Mix the Crisco, salt, sugar and flour.
- Add the lemon zest, juice, egg yolks and milk.
- Beat well.
- Beat the egg whites in a separate bowl until stiff.
- Fold the egg whites into the mixture.
- Spray individual ramekins with oil (or you can use a 5" x 7" baking dish, oiled).
- Spoon the mixture into the ramekins and set the ramekins into an oblong cake pan.
- Heat some water to boiling and pour the boiling water around the ramekins, being careful not to get any water inside them. (This is called a water bath.)
- Bake at 350F degrees for 35-45 minutes.
- Check it after ½ hour to make sure it doesn't get dark. It should be firmly set and lightly browned when done.
- Serve warm or cold, with or without whipped cream.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 85mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 0.4mg
Notes
Note: You can use this custard to make a custard pie. Pour the mixture into an unbaked pie crust and bake at 350F degrees for about 40 minutes.
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