Baked Lemon Custard Recipe

An old-fashioned baked lemon custard like Grandma used to make to eat like a pudding or in a pie.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Pie, pudding

Cuisine: American

Keyword: lemon custard, lemon dainty custard, lemon pudding

Servings:

Calories: 210kcal

Author: Recipe Idea Shop

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

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.

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.