Lemon Popovers
From our original The Best of Byerly’s cookbook! Lemon peel adds a fresh taste to these crispy, puffy popovers. Delicious served with your favorite entrée or salad.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Lemon Popovers
Prep Time70 Minutes
Servings10
Cook Time50 Minutes
Ingredients
2 cups flour
2 cups milk
4 eggs
¼ teaspoon salt
1 tablespoon grated lemon peel
Optional: 1 teaspoon ground cardamom
Directions
- Generously grease 10-12 (6-ounce) custard cups or popover pans. Heat oven to 425 F.
- Combine all ingredients in blender or food processor; process until thoroughly blended.
- Fill greased custard cups ½ inch from the top of each well. (Can stand at room temperature for up to 1 hour.)
- Bake popovers 20 minutes; reduce oven temperature to 350 F and bake 25-30 minutes longer.
- With a bamboo skewer, poke hole in side of each popover; bake 5-10 minutes longer.
70 minutes
Prep Time
50 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
L&B Large Organic Brown Eggs, 12 Each
$5.89$0.49 each
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Ground Cardamom, 2 Ounce
$10.89$5.45/oz
Directions
- Generously grease 10-12 (6-ounce) custard cups or popover pans. Heat oven to 425 F.
- Combine all ingredients in blender or food processor; process until thoroughly blended.
- Fill greased custard cups ½ inch from the top of each well. (Can stand at room temperature for up to 1 hour.)
- Bake popovers 20 minutes; reduce oven temperature to 350 F and bake 25-30 minutes longer.
- With a bamboo skewer, poke hole in side of each popover; bake 5-10 minutes longer.