Desserts/ Freezer Friendly/ Recipes/ Treats/ Vegetarian

Super Easy Baked Lemon Custards

This Super Easy Baked Lemon Custards recipe is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Super Easy Baked Lemon Custards recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Now, the reason the recipe calls for a little corn flour is that, You can freeze most store bought custards, but home-made egg custard will curdle if frozen. However, if you make your custard with a little cornflour blended into the eggs and sugar, this will stabilise the custard and it will freeze successfully for up to a month.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Super Easy Baked Lemon Custards

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By Tim Serves: 4
Prep Time: 15 minutes Cooking Time: 40 minutes

This Super Easy Baked Lemon Custards recipe is absolutely delicious and super easy to make!

Ingredients

  • 4 large eggs
  • 2 large egg yolks
  • 1tsp corn flour
  • 185g caster sugar
  • 1tsp vanilla extract
  • 500ml milk
  • 250ml cream
  • 2tbsp limoncello liqueur
  • Grated zest of 1 lemon

Instructions

1

Heat the oven to 150ºC.

2

Place a tea towel on the bottom of a baking dish large enough to hold six ramekins.

3

Beat the eggs, egg yolks corn flour and sugar until thick, then stir in the vanilla, milk, cream and limoncello.

4

Strain the mixture and stir through the lemon zest.

5

Pour into the ramekins and place them in the baking dish. Pour boiling water into the dish until it comes halfway up the side of the ramekins.

6

Carefully transfer to the oven and cook for 40 minutes, or until set.

7

Serve at room temperature.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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4 Comments

  • Margaret Gallagher
    March 22, 2019 at 1:22 pm

    Now that’s a delight for all the family

  • Chloe Taylor
    May 5, 2019 at 6:15 pm

    oh so delicious – my great nan always baked an egg custard, but never a lemon one, this looks fab xx

  • Glenn Hutton
    May 25, 2019 at 1:11 pm

    Wow – I don’t usually eat desserts but I would make an exception for this!

  • amy simpson
    June 6, 2019 at 6:39 am

    Bet this is lush x love super easy recipes x

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