Lemon Cups

READY IN: 1hr
Recipe by Chef Dudo

Lemon-desserts, mmmmm. One of my favourite.

Top Review by Meljcook

Yummy! Was even better when backed in a lemon that had been hallowed out. Added an extra zing of lemon and made for a great presentation. Just cut a little off the bottom of several (8-12) large lemons so they will sit up then cut the top 1/3 off each lemon. Hallow out the pulp of the lemon using a melon baller or other creative tool. Don't forget to wrap the lemon in foil before placing it in the water bath. Save the top of the lemon for a fun garnish when serving this yummy treat.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease eight (6 ounce) custard cups; set aside.
  3. In a large bowl, beat sugar, flour and butter/margarine.
  4. Add lemon peel and lemon juice; set aside.
  5. In a small bowl, mix egg yolks and milk.
  6. Add to cream mixture and stir.
  7. Fold in egg whites.
  8. Pour into cups.
  9. Place in baking pan and add one inch of water to pan.
  10. Bake for 35 to 40 minutes or until golden.

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