This is everything a lemon dessert should be: creamy, rich and refreshing. And it’s so simple that I’m surprised it’s not more common.
Typically, custards are cooked first on the stovetop, then transferred into ramekins and cooked again in a water bath. Not here! The lemon juice has a magical power that eliminates the need for the first step. Why? How? Who cares, get whisking!
- 3 lemons
- 1 cup sugar
- 1 egg
- 6 egg yolks
- 1 ¾ cups 35% cream
- 1 tsp vanilla
- Whipped cream (optional for serving)
- Raspberries (optional for serving)
- Preheat oven to 300F. Boil a kettle of water. Place 8 small ½-cup ramekins or cups into a deep roasting pan.
- Zest 1 lemon then juice all the lemons. Whisk zest and juice well with egg, yolks, cream and vanilla.
- Strain the mixture through a metal sieve. Divide strained mixture among ramekins. Place roasting pan in the oven then carefully add boiling water to the roasting pan to come halfway up the sides of the ramekins.
- Bake 35 to 45 min or until set but still slightly jiggly. Let cool in the roasting pan water bath until room temperature, then chill at least 6 hours or up to 2 days. Serve with whipped cream and raspberries.