Lemon Sponge Custard

9 45 242
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 6
Lemon Sponge Custard
Health Rating


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 dash Salt


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 242
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 3.0 g
Cholesterol 146 mg
Sodium 200 mg
Potassium 124 mg
Total Carbohydrate 33 g
Dietary Fiber 0.3 g
Sugars 27.7 g
Protein 5.9 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.3
Meat Alternative 0.7
Milk 0.2

Energy sources