Lemon Cups Dessert | Constance Escher


  • 1 cup granulated sugar               
  • 4 tablespoon white flour           
  • 1/8 teaspoon salt                         
  • 2 tablespoons (real) butter         
  • Juice of three lemons.
  • Grated rind of two lemons
  •   3 well-beaten egg yolks
  • 1 1/2 cups whole milk
  • 3 stiffly-beaten egg whites 


  • Prepare your cups for baking, before you assemble the dessert.
  • Grease small pyrex glass cups or  French white porcelain ramekins (8)
  • and bain marie, filled with hot water before you fill the cups with dessert mixture.
  • Preheat oven to 350 degrees fahrenheit.  Do not need an electric mixer for this recipe!

Add blended sugar, flour and salt to butter.

Add lemon juice and rind and beat well. Add to egg yolks and milk and stir well.

Fold in egg whites without deflating them. Pour into greased custard (pyrex) cups and place in a bain marie (larger pan of hot water). Bake in moderate oven (350 degrees fahrenheit) for 45 minutes or until tops are slightly brown. When complete each dessert with have a custard on the bottom and a sponge cake on top!

Serves 8 or 4 lemon-addicted desert lovers. 

What makes it special?

This is a classic recipe from the 1940’s/1950’s New England. Those who make and those who sample it at your table will think it is a gourmet dessert (lemon souffle) which took you hours and a tricky oven to perfect. Ayeh.  

Move over chocolate cake, hot apple pie with vanilla ice cream, or purchased desserts! There is a sauce lemon sweet in Princeton!

What’s Your Connection to Princeton?

Princeton Public Schools, Middle School history teacher, 26 years, retired and working on biography of Betsey Stockton (1798-1865), freed slave, missionary, master teacher, Matriarch of Witherspoon-Jackson Historical District

Recipe shared by Constance Escher

Photo courtesy of ‘Mockup Graphics’ on the Unsplash photo site

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