Lemon Cake Custard Recipe

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Lemon Cake Custard
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  1. Separate eggs and let stand at room temperature for 30 minutes. In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.
  2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.
  3. Spoon into six greased 8-oz. ramekins or baking dishes. Place in a 13-in. x 9-in. baking pan. Add 1 in. of hot water to pan.
  4. Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve immediately or chill. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.25 Kcal (993 kJ)
Calories from fat 54.31 Kcal
% Daily Value*
Total Fat 6.03g 9%
Cholesterol 93.04mg 31%
Sodium 150.69mg 6%
Potassium 126.96mg 3%
Total Carbs 39.86g 13%
Sugars 22.59g 90%
Dietary Fiber 0.11g 0%
Protein 5.79g 12%
Vitamin C 6.5mg 11%
Iron 0.5mg 3%
Calcium 78.1mg 8%
Amount Per 100 g
Calories 167.05 Kcal (699 kJ)
Calories from fat 38.24 Kcal
% Daily Value*
Total Fat 4.25g 9%
Cholesterol 65.51mg 31%
Sodium 106.1mg 6%
Potassium 89.4mg 3%
Total Carbs 28.07g 13%
Sugars 15.91g 90%
Dietary Fiber 0.08g 0%
Protein 4.08g 12%
Vitamin C 4.6mg 11%
Iron 0.3mg 3%
Calcium 55mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 6

Good Points

  • saturated fat free,
  • low sodium

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