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Meyer Lemon Custard Cups
The Meyer Lemon is thought to be a cross between a lemon and an orange and originated in China about 400 years ago. The Meyer Lemon was introduced to the U.S. from China by Frank Meyer in 1908. Meyer Lemons look like a large orange, with a very soft edible skin. They are sweet, juicy and fragrant and are excellent in vinaigrettes and sauces, or sliced skin and all in salads. Meyer lemons were mainly grown as ornamentals, but they are appearing more frequently in food markets.
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- 2/3 cup Sugar
- 1 Extra Large Egg
- 4 Egg Yolks
- 1 1/4 cup Heavy Cream
- 1 tsp. Meyer Lemon Rind, grated
- 1/2 cup Meyer Lemon Juice
- 1 cup Sweetened Whipping Cream (optional)
- 6 Lemon Drop Candies (optional)
- Preheat oven to 325°.
- Whisk lemon juice, sugar, egg, and egg yolks together.
- Whisk in the cream until the sugar dissolves.
- Pass the mixture through a strainer; stir in the lemon rind.
- Place 6 – ¾ cup custard cups in a large roasting pan.
- Divide the mixture evenly into the cups.
- Pour enough hot water in the pan to come halfway up the sides of the dishes.
- Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.
- Remove the pan from the oven. Remove dishes from the pan and allow them to cool.
- Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
- Serve with a dollop of sweetened whipped cream with a lemon drop on top.
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