Emily Luchetti

Lemon Custards

Preparation info
  • Serves

    8

    • Difficulty

      Easy

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By Emily Luchetti

Published 1993

  • About

If you are at loss for a quick, simple, and delicious lunch or dinner dessert, this is the one. Serve with Ginger Cookies.

Ingredients

  • 6 large egg yolks
  • 2 large eggs
  • 1 cup sugar

Method

Preheat the oven to 300 degrees.

Put the egg yolks, eggs, and sugar in a stainless steel bowl and whisk them until smooth. Stir in the lemon juice and the cream. Strain the lemon custard base and skim off any air bubbles.

Pour the custard into the ramekins. Put the rame