Angel Lemon Custard
Angel Lemon Custard is a light, fluffy dessert with bright lemon flavor, layered over a crisp baked crust, perfect for springtime gatherings or elegant teatime treats.
Ingredients
Instructions
- Mix together egg yolks, lemon juice, flour, and sugar in a double boiler.
- Cook until the mixture thickens, then remove from heat and cool.
- Beat egg whites until stiff peaks form.
- Fold the beaten egg whites into the cooled lemon mixture.
- Pour the mixture into a baked pie crust.
- Bake in the oven at 350°F until the top is browned.
Tips & Substitutions
For a tangier flavor, use the zest from the lemons in addition to the juice. If you don't have a double boiler, a heatproof bowl over a pot of simmering water works just as well. For a lighter texture, ensure your egg whites are at room temperature before beating. You can also substitute granulated sugar with a sugar alternative if looking for a lower-calorie option.
Serving Suggestions
Serve the Angel Lemon Custard chilled or at room temperature. It pairs beautifully with fresh berries or a dollop of whipped cream. For an elegant touch, consider garnishing with mint leaves. This dessert also makes a delightful ending to a light meal featuring dishes like Corn Souffl or a fresh salad.
Storage & Reheating
Store any leftover Angel Lemon Custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at a low temperature, covered with foil to prevent drying out. Alternatively, enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Lemon Custard contains roughly 129 calories, with 4g protein, 25g carbohydrates, and 2g fat. It is a good source of iron (14% of the Daily Value) and vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will alter the texture of the custard, resulting in a denser final dish. The yolks add richness and creaminess, so it's best to stick to the recipe for optimal results.
What can I do if my mixture doesn't thicken?
If your mixture isn't thickening, ensure that you're cooking it over medium-low heat and stirring constantly. If it still doesn't thicken, you can mix an additional teaspoon of flour with a bit of cold water and stir it in gradually to help thicken the custard.
How do I prevent the top from over-browning?
To prevent over-browning, you can cover the top of the custard with a piece of aluminum foil during the last few minutes of baking. Keep an eye on it to ensure it reaches the desired golden color without burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).