Lemon Cups
Lemon Cups are a delightful dessert featuring a tangy lemon flavor, sweet custard filling, and fluffy meringue topping. Perfect for spring gatherings or a light finish to a meal, they combine citrus brightness with creamy textures, appealing to those who enjoy fresh, zesty sweets with a smooth, airy consistency.
Ingredients
Instructions
- Combine sugar, flour, and salt in a bowl.
- Add melted butter, lemon juice, and grated lemon peel; mix well.
- Add this mixture to the beaten egg yolks and scalded milk; mix thoroughly.
- Fold in beaten egg whites gently.
- Pour the mixture into greased custard cups.
- Bake in a pan of hot water in a 325°F oven for 45 minutes, or until set.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice and zest from organic lemons. If you don't have scalded milk, you can simply heat it until it's hot but not boiling. For a lighter version, substitute half of the sugar with a natural sweetener like honey or maple syrup. This recipe can also be made gluten-free by using a gluten-free flour blend in place of regular flour.
Serving Suggestions
These lemon cups are delightful on their own but can be garnished with whipped cream or a dusting of powdered sugar for an extra touch. They pair beautifully with a side of fresh berries or a scoop of vanilla ice cream. For a complete meal, consider serving alongside a light salad or some Sauteed Onions to balance the sweetness.
Storage & Reheating
Store any leftover lemon cups in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 300°F for about 10-15 minutes until warmed through. Avoid microwaving, as this may alter the texture and make them rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cups contains roughly 910 calories, with 20g protein, 19g carbohydrates, and 84g fat. It is an excellent source of protein (39% of the Daily Value), iron (37% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1292mg per serving (56% 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 make these lemon cups ahead of time?
Yes, you can prepare the lemon cups a day in advance. Simply bake them, let them cool, and store them in the refrigerator. They will taste just as delicious when served the next day, and the flavors will have had time to meld together nicely.
What can I use if I don't have egg whites?
If you're looking for an egg white substitute, consider using aquafaba, which is the liquid from canned chickpeas. Three tablespoons of aquafaba can replace one egg white. Just whip it until it forms stiff peaks before folding it into your mixture.
How do I know when the lemon cups are done baking?
The lemon cups are done when they are set in the center but still slightly jiggly. You can also insert a knife into the center; if it comes out clean, they are ready. Keep an eye on them to avoid overbaking, which can lead to a tough texture.
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).