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Lemon Pudding Custard

Lemon Pudding Custard


  • 4 eggs
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt, optional
  • 3 cups skim or low-fat milk, heated until very hot
  • Cooking spray
  • Sliced fresh strawberries
  • Jam, jelly or fruit preserves
  • Lemon peel strips, optional
  • Fresh mint leaves, optional

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  1. In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and salt, if desired, until well blended. Stir in milk. Place 6 (6-ounce) spray-coated custard cups in large baking pan. Pour egg mixture into custard cups.
  2. Place pan on rack in preheated 350 degrees F oven.
  3. Our very hot water into pan to within 1/2 inch of top of custards.
  4. Bake until knife inserted near center comes out clean, about 25 to 30 minutes.
  5. Remove promptly from hot water. Cool on wire rack for about 5 to 10 minutes.
  6. Serve warm or chilled.
  7. Invert onto individual plates. Arrange sliced strawberries around each custard. Spoon jam on top of each custard. Garnish with lemon peel strips and mint leaves, if desired.

Yield: 6 servings

Recipe and photo credit (used with permission): American Egg Board