Souffléed Lemon Custard

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  • Serves 8



  1. Preheat the oven to 350°F.
  2. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Add the lemon zest, lemon juice, and flour, stirring until just barely combined.
  5. Stir in the milk and cream until smooth.
  6. In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through.
  7. Fold into the custard mixture.
  8. Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water.
  9. Bake for about 50 minutes, or until the custard is just set.
  10. Let cool to room temperature.
  11. Serve on a plate or in a glass bowls, garnished with mint leaves or berries.