Muffin Pan Lemon Custard Cups that Brighten Your Day!
Bright, creamy, and melt-in-your-mouth smooth, these Muffin Pan Lemon Custard Cups are a delightful baked lemon dessert perfect for any occasion.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 2 hrs 20 min
- Yield: 12 mini cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 150 g crushed digestive biscuits or graham crackers
- 60 g unsalted butter, melted
- 120 ml fresh lemon juice
- 200 ml milk
- 100 g sugar
- 3 egg yolks
- 25 g cornstarch
- 1 tbsp lemon zest
- 30 g unsalted butter (for custard)
- ½ tsp vanilla extract
- Whipped cream + lemon slices for topping
Instructions
- Preheat oven to 175°C. Mix crushed biscuits, melted butter, and sugar until it looks like wet sand.
- Press into greased muffin pan cups to form crusts. Bake for 8–10 min until golden. Cool completely.
- In a saucepan, whisk sugar, cornstarch, and zest. Gradually add milk and lemon juice. Cook over medium heat until thick.
- Temper yolks with a few spoons of hot mixture, then return to the pot. Cook until smooth. Remove from heat, stir in butter and vanilla.
- Spoon custard into cooled crusts. Chill 2 hrs to set.
- Top with whipped cream and lemon slices before serving.
Notes
- Use fresh lemon juice for vibrant flavor
- Add a pinch of turmeric for a natural yellow hue
- For vegan version, use plant milk, cornstarch, and vegan butter
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Fat: 8 g
- Carbohydrates: 22 g
- Protein: 3 g