Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 6 large eggs, separated
- 1/4 teaspoon grated lemon zest
- 1 cup fresh lemon juice
- 2/3 cup all-purpose flour, sifted
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- Fresh mint leaves or berries, for garnish
- =
Directions
Preheat the oven to 350 degrees 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.