Lemon Custards

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

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.


  • 6 large egg yolks
  • 2 large eggs
  • 1 cup sugar
  • ¾ cup plus 1 tablespoon freshly squeezed lemon juice
  • cups heavy (whipping) cream

Eight 6-ounce ovenproof ramekins


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 ramekins in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and bake the custards for about 50 minutes. The custards, when gently shaken, will be set around the edges yet have an area in the middle, about the size of a quarter, that will not be completely firm.

Refrigerate the custards, several hours to overnight.

Before serving, let the custards sit at room temperature for 15 minutes.