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Lemon Custards

A Creamy Citrus Delight that Will Melt in Your Mouth!


  • 4 tbs finely grated lemon rind

  • 185ml freshly squeezed Lemon Juice

  • 135g caster sugar

  • 450ml thickened cream

  • 8 eggs, lightly whisked


  • 1.

    Preheat the oven to 160 fan forced

  • 2.

    Grease 4 medium souffle remikins lightly with Canola Spray

  • 3.

    In a Meduim but Deep bowl, beat eggs until light and fluffly

  • 4.

    Add the cream and the sugar and beat for a further 3 minutes until a creamy texture occurs

  • 5.

    Add the Lemon Rind & Juice and whisk until fully combined

  • 6.

    Set aside in the fridge to chill for 10 minutes

  • 7.

    Meanwhile, Prepare a water bath in a long, deep brownie tin

  • 8.

    Line the bottom with a wet chux to prevent the remikins from slipping

  • 9.

    Spread the remikins evenly in the tin

  • 10.

    Using luke warm water carefully pour enough water in the base of the tray to come 3/4 of the way up the sides of the remikins (Ensure there is no water in the remikins as they will not set if there is)

  • 11.

    Remove the mixture from the fridge and filter mixture through a seive

  • 12.

    Evenly divide the mixture between the 6 remikins

  • 13.

    Carefully place into the oven and bake for 20 minutes

  • 14.

    Remove when mixture has set and cool for 5 minutes


Serve hot or cold with a dollop of cream, slice of biscotti & a sprinlke of zest

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