Lemon Custard Recipe

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Servings: 12


Cost per serving $0.38 view details


  1. Heat oven to 325 . Half-fill a 13x9-inch with water and place in oven.
  2. Lightly grease an 8 1/2x4 1/2x2 1/2-inch loaf pan.
  3. Lemon Custard: Whisk lowfat milk, egg substitute, sugar and lemon peel in a large bowl till well blended. Pour into prepared loaf pan. Carefully set in middle of baking pan (with water) in oven. Bake 1 hour 15 min to 1 hour 20 min till a knife inserted in center comes out clean. Remove loaf pan to a wire rack; let cold completely, cover and chill at least 4 hrs.
  4. Lemon Syrup: Bring sugar and water to a rolling boil in a small saucepan, stirring to dissolve sugar. Remove from heat and stir in lemon peel and juice. Cover and chill.
  5. To serve: Run a thin sharp knife around edge of custard. Invert sreving plate over pan. Invert plate and pan together, shaking both gently from side to side to release custard. Spoon some syrup over custard; serve the rest on the side. Garnish with raspberries and a lemon slice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 12 servings
Calories 153  
Calories from Fat 16 10%
Total Fat 1.8g 2%
Saturated Fat 0.6g 2%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 92mg 4%
Potassium 211mg 6%
Total Carbs 28.18g 8%
Dietary Fiber 0.1g 0%
Sugars 28.2g 19%
Protein 6.43g 10%
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