Hamersley's Bistro Souffled Lemon Custard

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  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 6 large eggs, separated
  • 1/4 tsp grated lemon zest
  • 1 cup fresh lemon juice
  • 2/3 cup all-purpose flour, sifted
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 tsp salt
  • Fresh mint leaves or berries, for garnish


Preheat the oven to 350° F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.

Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.

In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.

Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.

Serve on a plate or in a glass bowls, garnished with mint leaves or berries.

Makes 8

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