Lemon Baskets

  • Yield: 8 servings


2tablespoons butter, melted
1cup sugar
1/2teaspoon salt
1/4cup flour
6 to 7tablespoons fresh lemon juice, or more to taste
-- Grated peel from one lemon
1 1/2cups 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).