Ingredients
Scale
- 3 large egg yolks
- 1 cup sugar
- 2 tablespoons melted butter
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 5 tablespoons flour
- 1 1/2 cups full-fat buttermilk
- For meringue topping: 3 large egg whites
- Powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Butter a baking dish and set inside a roasting pan with water (halfway up the sides).
- In one bowl, whisk together egg yolks, sugar, melted butter, lemon zest, salt, and lemon juice. Set aside.
- In another bowl, whisk together flour and buttermilk. Gently fold into the egg mixture until combined.
- Whip egg whites until soft peaks form; gently fold into the custard mixture.
- Pour into the prepared dish and bake in the water bath for about 45-50 minutes until golden brown on top.
- Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe (approx. 90g)
- Calories: 180
- Sugar: 22g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg