Fluffy Lemon-Almond Custard
Hot oven + sultry summer day = no fun. Thankfully, this light dessert can be fixed in the evening to enjoy the next day, or thrown in the oven while fixing breakfast. Tasty warm or chilled.
Ingredients
- ⅔ cup almond meal or flour*
- ¾ cup sugar
- ½ teaspoon salt
- 3 large eggs, separated
- 3 tablespoons butter, melted and cooled
- 1 can (12-ounce) evaporated milk
- Zest of 3 lemons, reserve some for garnish
- 6 tablespoons fresh lemon juice (about 2 lemons)
- 1 teaspoon almond extract
- Sliced almonds for garnish
- Whipped cream, optional
Directions
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Preheat oven to 350 degrees. Spray a 9-inch pie pan.
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Combine the meal, sugar and salt.
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Whisk egg yolks with butter. Add in the milk, zest, juice and extract. Fold dry ingredients into milk mixture.
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Whip the egg whites with mixer until stiff peaks form. Gently fold whites into the mixture until well combined. Pour into prepared pie dish.
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Bake 25–30 minutes until about set. Turn off oven and let sit inside oven for 5–10 minutes. Scatter with sliced almonds. Serve warm or chilled with a dollop of whipped cream if you like and a bit of lemon zest.
*Both work great. Flour will provide a more custard-like texture versus the meal.
