1 hr 5 mins
This is another one of my favorite recipes. Borrowed from one of my pastry-chef heros, Emily Luchetti, these lemon custards are about as perfect a custard as they come. Despite the heavy sounding ingredients, they are light and lemony and just wonderful. I usually serve them with a crisp cookie. They don't need any other accompaniment.
My Private Note
Units: US | Metric
- 1Preheat the oven to 300 degrees F.
- 2Place eight 6 oz.
- 3ramekins in a deep baking pan.
- 4Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
- 5Stir in the lemon juice and the cream.
- 6Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
- 7Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
- 8(It's easier to fill the pan when it's already in the oven).
- 9Cover the pan lightly with aluminum foil and bake for about 50 minutes.
- 10You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
- 11That's okay- I promise.
- 12That means they are perfect.
- 13Do not overcook, or your custard will taste like scrambled eggs.
- 14Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
- 15As they chill, they will completely firm up.
- 16Before serving, let them sit at room temperature for 15 minutes.
- 17I like to serve these with a crisp cookie, like a gingersnap.
Browse Our Top Dessert Recipes
Nutritional Facts for Lemon Custards
Serving Size: 1 (149 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 418.9
- Calories from Fat 289
- Total Fat 32.1 g
- Saturated Fat 18.7 g
- Cholesterol 312.1 mg
- Sodium 52.1 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 0.1 g
- Sugars 25.8 g
- Protein 5.2 g