Old Fashioned Baked Lemon Cups


4 to 6 servings 

  • 2 eggs, at room temperature and separated
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • 2 tablespoons flour
  • 3 tablespoons lemon juice (preferably freshly squeezed)
  • 2 teaspoons freshly grated lemon peel
  • 1 cup milk or reduced-fat or skim milk
  • 1 tablespoon butter or margarine, melted
  • Sweetened flavored whipped cream or whipped topping of choice for garnish (optional)
  • Fresh whole or sliced fresh strawberries or whole fresh raspberries and/or sprigs of fresh
  •   mint or candied lemon peel as desired for garnish (optional) 

In a deep medium bowl, beat egg yolks until fluffy.  Gradually add sugar and flour, beating until light and fluffy.  Beat in lemon juice and lemon peel.  Gradually add milk and butter, mixing well. In a second deep medium bowl, beat egg whites until stiff, but not dry, peaks are formed; carefully fold beaten egg whites into lemon/sugar mixture.  Spoon mixture into 3½ or 4¼-inch diameter heat-proof glass baking cups, dividing evenly.  Arrange filled baking cups in a shallow baking pan filled with 1 inch of water.  Bake, uncovered, in a preheated slow oven (300 degrees F.) for about 45 minutes or until a tester inserted in center of cups comes out clean.   Remove cups from oven and pan.  Transfer Baked Lemon Cups to a wire rack to thoroughly cool. Serve at room temperature or chilled.  Invert baking cups onto individual serving dishes.  Garnish each serving with sweetened flavored whipped cream or whipped topping of choice, if desired.  May also garnish each dessert with fresh strawberries or raspberries and/or a sprig of fresh mint or a piece of candied lemon peel, if desired.

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