Lemon Custards

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.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 6  large  egg yolks
• 2  large eggs
• 1  cup sugar
• 13  tablespoons  freshly squeezed lemon juice (do not use concentrate!!!!)
• 2 1⁄2 cups heavy cream

Directions

1. Preheat the oven to 300 degrees F.
2. Place eight 6 oz.
3. ramekins in a deep baking pan.
4. Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
5. Stir in the lemon juice and the cream.
6. Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
7. Place 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).
9. Cover the pan lightly with aluminum foil and bake for about 50 minutes.
10. You 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!).
11. That's okay- I promise.
12. That means they are perfect.
13. Do not overcook, or your custard will taste like scrambled eggs.
14. Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
15. As they chill, they will completely firm up.
16. Before serving, let them sit at room temperature for 15 minutes.
17. I like to serve these with a crisp cookie, like a gingersnap.