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Lemon Custard Cakes

  • Prep:
  • Total Time:
  • Servings: 6
Lemon Custard Cakes

Source: Everyday Food, March 2004

Ingredients

  • Unsalted butter, room temperature, for custard cups
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 to 3 teaspoons grated lemon zest, (1 lemon)
  • 1/4 cup fresh lemon juice
  • 1 cup milk
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

  2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

  3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

  4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.

Reviews (18)

  • SVATK 10 Aug, 2013

    Light, full of flavor, easy to make. My guests adored it and asked for seconds. Next time I will double the dose. Just perfect!

  • emmasyaya 17 Mar, 2010

    to the poster who wondered (two years ago!) about the towel - it keeps the custard cups from sliding around in the water bath. :-)

  • kaylarae 16 Mar, 2010

    This is the most delicious thing I've had in a long while! With every bite you drift away on a cloud of creamy, lemony felicity! I would be content eating this everyday of my life, and judging by the rapt silence that fell over my family as they took their first mouthfuls and the continuous "mmmmmm"s of approval that followed, I think they agree with me.

  • kaylarae 16 Mar, 2010

    This is the most delicious thing I've had in a long while! With every bite you drift away on a cloud of creamy, lemony felicity! I would be content eating this everyday of my life, and judging by the rapt silence that fell over my family as they took their first mouthfuls and the continuous "mmmmmm"s of approval that followed, I think they agree with me.

  • kaylarae 16 Mar, 2010

    This is the most delicious thing I've had in a long while! With every bite you drift away on a cloud of creamy, lemony felicity! I would be content eating this everyday of my life, and judging by the rapt silence that fell over my family as they took their first mouthfuls and the continuous "mmmmmm"s of approval that followed, I think they agree with me.

  • kaylarae 16 Mar, 2010

    This is the most delicious thing I've had in a long while! With every bite you drift away on a cloud of creamy, lemony felicity! I would be content eating this everyday of my life, and judging by the rapt silence that fell over my family as they took their first mouthfuls and the continuous "mmmmmm"s of approval that followed, I think they agree with me.

  • elaineanne 3 May, 2009

    Delicious!! I think they tasted best slightly warm.

  • kealohinoeau 12 Mar, 2009

    would my results change if i use soy milk?

  • Yorkie7 10 Mar, 2009

    Null...I've made these often and have added more zest too. Don't worry about them falling. Mine did too and I think that's because they are souffle-like.
    BTW Null - Did you ever get your Dec. 08 MSL issue?

  • friendscallmemartha 20 Jan, 2009

    these taste just like a lemon meringue pie - soo good - however, i will invest in some custard cups to make the presentation prettier.

  • NenaBelle 12 Nov, 2008

    Really great!! Everyone loved this! The towel is there to keep the cups from moving around in the water.

  • joaniepie 12 Nov, 2008

    I'm not quite sure what the towel does in the baking process. I've never heard of doing this before. But the dessert is a hit.

  • tracyt 22 May, 2008

    This was easy to make, and got rave reviews from my guests. I appreciated not having extra yolks or whites left over. Nicely lemony without being too sweet.

  • clemalobo 14 May, 2008

    Very easy to make even for those with little experience in the kitchen and the results..... amazing dessert !

  • marylynnr 29 Apr, 2008

    Does anyone know if you can substitute Splenda (for a diabetic relative)?

  • saramacinnis 1 Apr, 2008

    This has now become a 'most requested' dessert in my kitchen. Easy to make with ingredients in the pantry and easy to dress up for dinner parties.

  • RandiLM 27 Feb, 2008

    Disregard about the flattening. This was the souffle. These held up and were really tasty.

    P.S. If anyone can tell me how to edit my prev. comment, I will :)

  • RandiLM 27 Feb, 2008

    Excellent. I picked fresh meyer lemons and made them the same day. Nice and light, but should be eaten very soon after baking.. I made these in the afternoon and by the time my husband got home from work, they were flat. He still liked the flavor though :)

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