This unusual and delectable salsa is fantastic on chicken or fish and is a perennial favorite at gatherings. Additionally, tortilla or bagel chips may be used to serve it.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup white sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup skim milk
- ¼ cup lemon juice
- 2 egg yolks, well beaten
- 1 ½ teaspoons lemon zest
- 2 egg whites
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into flour mixture; pour into a 1-quart baking dish.
- Set baking dish in a baking pan. Pour water into baking pan to make a 1-inch deep water bath around baking dish.
- Bake in the preheated oven until set in the middle, about 50 minutes. Serve warm or cold.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 135 mg |
| Sugars | 36 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor was great, and I used muffin tins instead. I purposefully under-baked them so the custard would set nicely. I actually used this custard recipe as a filling for a custom pie! With muffin tins, I baked them for 30 minutes and they could have gone another 7-10.
An light and easy dessert fit for company that doesn’t leave you too full after a meal. I followed the recipe exactly except that I baked in individual ramekins (about 30 minutes). Next time I will try in a casserole dish. I served it with whipped cream on the side. Everyone loved it.
This was truly simple and delicious. I followed the recipe as written with the exception that I did not have skim milk on hand so I used diluted half & half instead. I will be making this again
It was the perfect dessert. Very light! Very lemony! Very easy to make.
I followed the recipe exactly but for some reason mine didn’t set up. I even cooked it 10 mins longer than it said. I may have not gotten the egg whites stirred in good enough because they seem to have separated and made a crust. So after a cold I just stirred it all up and it made like a pudding. Still delicious!
Delicious. Just a little sweet for us, next time I may try cutting back the sugar
For some odd reason, mine came out with a dark brown burned crust but delicious perfect inside. I baked it for 40 minutes at 350, as per directions. I modified the recipe by using Swerve instead of sugar, GF flour, heavy cream instead of skim milk, and add an extra egg.
I finally got around to trying this recipe. I used fresh squeezed lemon juice. I love it and so does my picky husband. He usually doesn’t like anything lemon. I also like the fact that it is not difficult to make. I used an 8×8” pan and next time would put it in a smaller baking dish as it came out somewhat thin.
Easy to make and is delicious! I went the ramekin route and baked them for 30 minutes and they were just turning golden brown on top. We both liked this more when they were warm. Reheating them in the microwave worked great.
I used Meyer lemons. It tasted very good and held up better than my shuffle, although with the flour and sugar it’s probably higher in carbs.
This dessert was soooooooo good and so easy to make. I made it with fresh lemons off the tree in our back yard. A hit with our guests. I will be making this again and again! I served it with a dollop of whipped cream and a chocolate covered strawberry. Oh, and I baked it in 4 individual 4oz ramekins.
It tastes very good. I zested a whole lemon and then juiced it. It is a unique blend of custard and cake!
I made this for a friend who likes anything lemon. I’m not a lemon lover but it really is easy and he said it was delicious.
It was very easy to make and absolutely delicious
I love Lemon and even more in the summer time awesome dessert
Oh man! This recipe was great! The only toughish part is whipping the egg whites, it takes forever, lol. But the end result is delicious! It is like Jello pudding met with lemon merengue pie and became one. I would make it again and definitely recommend it to family and friends!
4.5 stars. Light and lemony…a welcomed change from heavy, or traditional desserts (like chocolate). My husband liked it also, so I plan to make it again. I put it in a 1 1/2 quart pan because that was all I had. 50 minutes baking time in a water bath was just right.
quick and easy dessert…so light!!!…
This was a surprise, light and fluffy, easy to make, I had to bake it the full 50 minutes for it to set. I will make this again!
I doubled the recipe and used a 2Q casserole pan. It turned out perfect! It was light and refreshing.
I made it and hubby enjoyed it. Substituted Splenda instead of sugar and used my KitchenAid mixer to whisk the egg whites. Came out great! Used a bit lage corning ware dish to bake in but didnt have enough ramekins. ( only had three) Thats the only thing I didnt follow. Used top baking rack on my double oven and not convection. Thanks for the recipe! Will make it again.