Lemon Custards
A creamy lemon custard dessert with bright citrus flavor, perfect for a light, refreshing treat that suits all occasions and can be customized with vanilla or lemon extracts.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Lightly oil 4 (6-ounce) custard cups or spray with nonstick cooking spray.
- In a medium bowl, combine egg whites, nonfat dry milk, water, vanilla extract, lemon extract, sugar, and grated lemon peel.
- Beat with a fork or wire whisk for several minutes until well blended.
- Pour the mixture into the prepared custard cups.
- Place the cups in a baking dish and add hot water to reach halfway up the sides of the cups.
- Bake for about 25 minutes or until set.
- Remove from oven, let cool slightly, and serve.
Tips & Substitutions
To ensure a smooth custard, make sure to blend the ingredients thoroughly, beating for several minutes. If you prefer a richer flavor, consider adding a tablespoon of cream or a splash of milk in place of some water. You can also experiment with flavored extracts, such as almond or coconut, for a unique twist. For a sweeter touch, increase the sugar slightly.
Serving Suggestions
Serve the lemon custards chilled or at room temperature, garnished with fresh berries or a dollop of whipped cream for added flavor. They pair beautifully with Vanilla Ice Cream for a delightful dessert experience. For a light meal, consider serving alongside a fresh salad or light soup to balance the sweetness.
Storage & Reheating
Store any leftover lemon custards in an airtight container in the refrigerator for up to 3 days. To reheat, place the cups in a warm water bath and gently heat in the oven at 300°F (149°C) until warmed through, being careful not to overcook and curdle the custard.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Custards contains roughly 429 calories, with 13g protein, 36g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of potassium.
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 regular milk instead of nonfat dry milk?
Yes, you can substitute regular milk for nonfat dry milk by mixing it with water. Use 1 cup of milk and adjust the water to maintain the 1 2/3 cups total liquid. This will add a richer flavor and creamier texture to your custards.
How do I know when the custards are set?
The custards are set when the edges are firm and the center has a slight jiggle but is not liquid. You can check by gently shaking the baking dish. If the center still appears runny, return them to the oven for a few more minutes.
Can I make these custards in advance?
Absolutely! Lemon custards can be made a day ahead and stored in the refrigerator. They actually benefit from chilling, as the flavors meld beautifully. Just cover them with plastic wrap to prevent drying out and serve cold or gently reheated.
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).