I was very torn about this recipe. On the one hand, I lLOVE lemon flavored items. On the other hand, I am not especially fond of custard - especially custard that is flan-like in texture. I decided that my custard would be more pudding-like and commenced to blending.
After having read the various comments I knew that I needed to up the ante to get a more intense lemon flavor so I doubled the lemon zest - steeping the zest of one lemon for an hour to enhance that flavor and mixing the zest of another lemon into the sugar to brighten its flavor. I also used Fiori Di Sicili extract in the egg/milk mixture.
This all resulted in a very enticing delightfully scented custard. My custards baked in less time than I expected. I set the timer for 35 minutes, but I should have checked them at about 30. I think they are just a hair over done. I think they are more solid than they should be - they don't really have much jiggle left!
The tops actually seem to have a very slight skin, but underneath that they are very silky.
They have an initial eggy taste but then the lemon taste takes over - they are definite keepers and are super easy to whip up. I think I may give the espresso variation a try. Thanks to Bridget of the Way the Cookie Crumbles for making this selection. She has posted the recipe here or you could buy THE BOOK! Baking from my Home to Yours.