You are here: Home » Recipes » Lemon Baskets Lemon Baskets Recipe by Favorite Recipes Press Yield 8 servings This recipe layers during cooking to form cake plus custard. PrintEmail Ingredients 2 tablespoons butter, melted1 cup sugar1/2 teaspoon salt1/4 cup flour6 to 7 tablespoons fresh lemon juice, or more to taste -- Grated peel from one lemon1 1/2 cups milk3 -- egg yolks, well beaten3 -- egg whites, stiffly beaten Instructions 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).