Lemon Baskets

  • Yield 8 servings

This recipe layers during cooking to form cake plus custard.


2 tablespoons butter, melted
1 cup sugar
1/2 teaspoon salt
1/4 cup flour
6 to 7 tablespoons fresh lemon juice, or more to taste
-- Grated peel from one lemon
1 1/2 cups milk
3 -- egg yolks, well beaten
3 -- egg whites, stiffly beaten


  1. Thoroughly mix first 6 ingredients.  Add milk, heated to point just before boiling, to the egg yolks very slowly; then add this to the above mixture.  Fold in egg whites.  Grease ramekins and fill with mixture.  Place ramekins in pan with at least 1-inch of hot water and bake at 350F for 45 minutes.

Recipe reprinted with permission from Les Passees’ Well Seasoned A Southern Classic (Les Passees, Inc., Memphis, Tn., 1982).




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