So simple to make, this Lemon Custard Dessert is incredibly delicious. It’s the perfect dessert for any time.
My Grandma Saley was an amazing lady. Anyone that knew her loved her. This Lemon Custard Dessert is one of my favorite desserts she made while we were growing up. It was her thing. She’d whip one up just to have at her house. I can’t eat this without thinking of her. I lived with my grandparents for a bit while I was in college and every time she made this I was in dessert heaven.
When I was in Arizona a few weekends ago on our annual girls trip with my mom and aunts, we talked about this Lemon Custard and were going to make it, but never did. I’ve been reminiscing about and craving it ever since I got home, so of course, I made it. We completely inhaled it. Every last bite of it. I quickly realized it had been way too long since I’ve made this.This is a lot like a pudding cake in the way it bakes up, but you don’t make a “cake layer” and then a “pudding layer.” like you do with pudding cake recipes. Other than beating the egg whites in a separate bowl, everything is made in one bowl and then poured into a dish.
Then the magic happens in the oven and a cakey layer forms on top and underneath is a lemon custard that is divine. Now I did slightly underbake mine, so the custard layer is a little runnier than normal if you can see that in the pictures. It was still incredible and we gobbled up every last drop of it.
I don’t think there is anyone in my family who doesn’t love this dessert. It’s simple but elegant. It’s incredibly delicious and is the perfect dessert for any occasion. I could eat the entire thing, but I usually do practice a little self-control and share it with others.
- 3 eggs, separated
- 1 cup sugar
- 3 tablespoons butter, softened
- Zest and juice of 1 lemon
- 3 tablespoons flour
- 1 cup milk
Preheat oven to 350 degrees
Butter a 2-quart souffle dish. I use one like this. An 8x8 glass pan would work as well.
Beat egg whites until soft peaks form. Set aside.
In large bowl, cream together butter, sugar, egg yolks, lemon juice and zest.
Add milk and flour and mix until well combined.
Gently fold in beaten egg whites.
Pour batter into the buttered dish. Place the dish in a pan of water, with water coming up the sides of the souffle dish at least a 1/2 inch). Place inside the oven and bake until the cake is set, about 45-50 minutes (the very center will still be slightly jiggly, it will set up as it cools.)
Dust with powdered sugar before serving.
This is delicious warm or cold. Store in refrigerator.