Lemon Sponge Custard

Lemon Sponge Custard

Health Rating
Prep Cook Ready in Servings
5 min 40 min 45 min 6
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Ingredients


1/4 cup All-purpose white flour
3 tbsp Butter, salted
4 large egg Egg white (room temperature)
4 large egg Egg yolk
3/4 cup Granulated sugar
1/3 cup Lemon juice
1 tbsp Lemon peel (zest)
1 cup Partly skimmed milk, 1% M.F.
1/4 tsp Salt

Instructions


Grease six 3/4 or 1 cup ramekins. Beat first 3 ingredients in a large bowl until well combined.

Add egg yolks, 1 at a time, beating well after each addition.

Add flour. Stir.

Add next 3 ingredients. Whisk gently to remove any lumps.

Beat egg white in medium bowl until stiff (not dry) peaks form. Fold egg whites into lemon mixture. Do not over-mix. Gently spoon into prepared ramekins. Place in baking pan. Carefully pour enough boiling water into baking pan to come halfway up the side of ramekins.

Bake in 325 degrees F oven for 35-40 minutes until tops are puffed and golden.Let stand on wire rack for 15 minutes before serving.

Nutrition Facts

Per Portion

Calories 251
Calories from fat 88
Calories from saturated fat 44
Total Fat 9.8 g
Saturated Fat 4.9 g
Trans Fat 0.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.1 g
Cholesterol 146 mg
Sodium 201 mg
Potassium 129 mg
Total Carbohydrate 34 g
Dietary Fiber 0.3 g
Sugars 29.2 g
Protein 6.1 g

Dietary servings

Per Portion


Fruit 0.1
Grain 0.3
Meat Alternative 0.7
Milk 0.2

Energy sources


Pygal 55% 466.65922282 208.792809729 35% 293.182447587 207.758334256 10% 353.754013532 111.267027437 55% 35% 10% Carbohydrates Fat Protein
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