Lemon Custard Cakes
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Everyday Food, March 2004
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 6
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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
- 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.
- In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
- 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).
- 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.
to the poster who wondered (two years ago!) about the towel - it keeps the custard cups from sliding around in the water bath. :-)
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.
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.
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.
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.
Delicious!! I think they tasted best slightly warm.
would my results change if i use soy milk?
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?
these taste just like a lemon meringue pie - soo good - however, i will invest in some custard cups to make the presentation prettier.
Really great!! Everyone loved this! The towel is there to keep the cups from moving around in the water.
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.
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.
Very easy to make even for those with little experience in the kitchen and the results..... amazing dessert !
Does anyone know if you can substitute Splenda (for a diabetic relative)?
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.
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 :)
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 :)