Lemon Dainty Custard, good traditional custard. Simple. No standing at the stove stirring.
Lemon Dainty Custard came to me in a handwritten note from Don’s stepmom, Dorothy Crawford, who lived independently until she died at age 92. Today is her birthday, and we miss her. This custard is just like Grandma made, smooth, tart and creamy. You’re gonna love it.
When she gave me the recipe, Dorothy said Lemon Dainty Custard was really good even though she hadn’t made it in years…and she was right! It’s kind of a traditional lemon custard but a bit more solid. It’s scrumptious. Try it. You’ll see. Serve it right in the ramekins you bake it in or bake it in a pie.
Be Like Dorothy
In her later years, Dorothy didn’t cook much. She lived in a high-end retirement community, where she ate lunch in a restaurant with friends every day. She had the system down to an art. She ordered a full meal with soup (to go), salad, fruit (to go) and milk (to go). She had a walker with a seat in it that had storage where she put her to-go items and any leftovers. That way, she had food for the whole day—soup and leftovers for supper, and fruit and milk for the next morning.
She was a delightful woman who began painting in her 40s and continued to paint lovely art until she died. She loved games and taught all her friends to play mahjong, learned a new sport every year (Wii bowling, Wii golf, etc.), and beat the pants of all her opponents.
What You Need
For this recipe, you will need measuring cups and spoons, bowls, an electric mixer, ramekins and a baking dish. But what you really want is some terrific pans, a wonderful stove and an espresso machine, am I right?
Dorothy’s Lemon Dainty Custard Recipe
Lemon Dainty Custard
An old-fashioned baked lemon custard to eat like a pudding or in a pie
- 3 tablespoons Crisco
- 1/8 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons flour
- Juice of one lemon (plus zest)
- 2 egg yolks (save whites, you need them in a future step)
- 1 cup milk
- 2 egg whites (stiffly beaten)
- 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 1/2 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.
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.
Note: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook.
Pin & Share!
Please Pin and share our recipes. And tell us what you think in the comments.
You May Also Like These Recipes From Recipe Idea Shop
- Lemon Meringue Pie
- Jackie’s Homemade Vanilla Pudding
- Gluten Free Coconut Cream Pie
- Cinnamon Rice Pudding with Peaches
- Cinnamon Sugar Rice
- South Beach Lemon Ricotta Creme (South Beach Diet Phase One Recipe)
- Traditional Pie Crust