Meyer Lemon Custard Cups
Indulge in the silky, citrusy perfection of Meyer Lemon Custard Cups, a dessert that balances creamy richness with the bright, floral sweetness of Meyer lemons. These elegant custard cups are made with fresh lemon zest and juice, creating a velvety texture and vibrant flavor that’s elevated by hints of vanilla and a light dusting of powdered sugar. Baked gently in a water bath for the ultimate smooth consistency, this dessert is as simple to prepare as it is stunning to serve. Perfect for special occasions or a refined weeknight treat, these custard cups are a sublime way to showcase the unique taste of Meyer lemons.
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Recipe Information
Ingredients
- 3 whole (zest and juice) Meyer lemons
- 150 grams Granulated sugar
- 3 whole Large eggs
- 240 milliliters Heavy cream
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar
Instructions
Preheat your oven to 160°C (325°F). Arrange 4 ramekins in a roasting pan and fill the pan halfway with warm water to create a water bath.
Wash the Meyer lemons thoroughly. Zest the lemons into a bowl using a fine grater and then juice them to yield about 80 milliliters of juice.
In a medium saucepan, combine the lemon zest, lemon juice, granulated sugar, and butter over medium heat. Stir until the butter melts and the sugar dissolves. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk the eggs until smooth. Slowly pour in the slightly cooled lemon mixture, whisking constantly to avoid scrambling the eggs.
Add the heavy cream and vanilla extract to the mixture and whisk until fully combined and smooth.
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and ensure a silky texture.
Pour the custard evenly into the ramekins. Carefully transfer the roasting pan to the oven and bake for 30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or until fully set.
Before serving, lightly dust the tops of the custard cups with powdered sugar. Optionally, garnish with a thin slice of Meyer lemon or a sprig of mint.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 167.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
