rasberry-lemon custard cakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.3
  • Total Fat: 2.2 g
  • Cholesterol: 78.3 mg
  • Sodium: 16.5 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.9 g

View full nutritional breakdown of rasberry-lemon custard cakes calories by ingredient

Number of Servings: 8


    1/2 pint raspberries
    4 large egg whites
    3 large egg yolks
    3/4 cup granulated sugar
    2 tbsp. all purpose flour
    1 1/2 tsp vanilla extract
    1/4 tsp. lemon zest
    1/4 cup lemon juice
    1 cup milk (1% preferrably)


This recipse is for (8) 6-oz custards.
1. Fill a roasting pan with 1/2 in. of hot tap water, place in center of oven. Heat oven to 350 F.

2. Place 4-5 raspberries in bottom of custard cups.

3. Beat egg whites on med. speed until foamy. Beat in 2 Tbsp. of sugar until stiff.

4. In a seperate bowl, beat yolks and remaining sugar until light. Beat in flour, extract, zest, and juice.

5. Gradually beat in milk. With a wire whisk, gently fold egg whites into yolk mixture.

6. Divide batter among custard cups and place in roasting pan.

7. Bake until custard is puffed and golden brown on top, apprx. 24 min.

8. Serve warm or at room temp. Top with remaining berries and Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user C.RAMIREZ.