Lemon Custard(Healthful Eating)
A light, tangy lemon custard with fluffy egg whites and fresh lemon flavor, perfect for a comforting yet healthful dessert experience that suits all ages.
Ingredients
Instructions
- In a bowl, beat egg whites until stiff peaks form; set aside.
- In another bowl, lightly beat egg yolks.
- Beat in nonfat milk, lemon juice, and lemon zest.
- Add salt, sugar, and flour; beat until smooth.
- Fold yolk mixture into egg whites gently.
- Pour the mixture into 6 individual 1-cup custard cups.
- Place the cups in a 9 x 13 x 2-inch baking pan.
- Pour boiling water into the baking pan to a depth of about 1 inch.
- Bake at 350°F for 20 to 30 minutes or until golden and top springs back.
- Serve warm.
Tips & Substitutions
For a smoother custard, ensure that the egg whites are beaten to stiff peaks without any yolk contamination. You can substitute granulated sugar with a sugar alternative for a lower-calorie option. If you prefer a more intense lemon flavor, consider increasing the lemon juice and zest slightly. Use additional lemon zest to garnish before serving for an appealing presentation.
Serving Suggestions
Serve the lemon custard warm for a comforting dessert. It pairs beautifully with a dollop of whipped cream or a sprinkle of fresh berries for added color and flavor. For a complete meal, consider serving it alongside a light salad or a refreshing fruit platter. For more delightful options, check out other American recipes that highlight fresh flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave in short increments to prevent curdling. Alternatively, you can serve it cold straight from the fridge, as the custard can be enjoyed chilled as well.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Custard(Healthful Eating) contains roughly 299 calories, with 16g protein, 19g carbohydrates, and 18g fat. It is an excellent source of protein (32% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 1449mg per serving (63% 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 whites and yolks?
Using whole eggs will alter the texture and richness of the custard. The egg whites provide a light and airy consistency, while the yolks add creaminess. If you prefer using whole eggs, consider experimenting with a different baking time and adjust the sugar to balance the flavors.
What can I substitute for nonfat milk?
You can replace nonfat milk with almond milk or oat milk for a dairy-free version. If you want a richer custard, whole milk or low-fat milk can be used, but the overall fat content will increase. Adjust the sugar accordingly if using sweetened plant-based milk.
How do I know when the custard is done baking?
The custard is done when it is golden brown on top and the center springs back when lightly touched. A toothpick inserted should come out clean, indicating that it has set properly. Be cautious not to overbake, as this can lead to a dry 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).