Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Pots De Creme Recipe
    Lost? Site Map

    Lemon Pots De Creme

    Lemon Pots De Creme. Photo by Engrossed

    1/1 Photo of Lemon Pots De Creme

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    cookiedog's Note:

    This is a rich custard that is lightened by the fresh taste of lemon. From Fields of Greens. They are best served warm from the oven but can be served at room temp. They can also be refrigerated, if necessary, but give them plenty of time to return to room temperature before serving.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 325°F.
    2. 2
      In a mixing bowl, vigorously whisk the eggs, yolks, and sugar together.
    3. 3
      When the mixture is thoroughly blended, whisk in the lemon juice, then the cream.
    4. 4
      Pour the mixture through a fine-mesh strainer.
    5. 5
      Add the lemon zest.
    6. 6
      Pour the mixture into 8 6-oz. custard cups or ramekins.
    7. 7
      Place them in a baking pan and add enough hot water to come halfway up the sides of the cups.
    8. 8
      Cover the pan loosely with foil and bake until the custard is just set, 40 to 45 minutes. The custard should still be soft in the center when lightly shaken. (It will continue to set as it cools.).
    9. 9
      Remove from the baking pan and cool.

    Ratings & Reviews:

    • on January 22, 2007


      This had the strong lemon flavor I have been looking for! Although it may be because I doubled the zest. I made half of a recipe. The only mistake I may have made was to put the 4 ramekins in a 8x8 pan and the water may have been too high. I think some got into the custard because mine never really firmed up. I even put them back in the oven for another 15 minutes. Despite this the flavor was excellent, creamy and with extreme lemon flavor. I enjoyed these warm way better than cold. Yum! I'll be making these again. I think they'd be wonderful with raspberries. Thanks for another ter-ruff-ic dessert cookiedog! Made for Holiday Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2007


      I substituted Splenda for the sugar to make this low carb. Very lemony. Loved the texture. My family actually preferred them cold.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Pots De Creme

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 452.9
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 18.9 g
    Cholesterol 343.5 mg
    Sodium 53.4 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 0.1 g
    Sugars 32.2 g
    Protein 5.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites