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Lemon Custard Cakes

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These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.

  • Prep:
  • Total Time:
  • Servings: 6

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.

Cook's Notes

Baking the desserts in a hot-water bath keeps them creamy and custardy beneath their golden, cakey tops. If you do not have individual custard cups, bake the batter in an eight-inch square baking dish (or other shallow two-quart baking dish) for thirty to thirty-five minutes.

Reviews Add a comment

  • kaheyhuanggmai
    29 MAY, 2016
    These boys are like souffle, but with cakey top , custard bottom, absolutely yummy! do not over baked, or it will loss the silky custard beneath. sub the sugar with honey which gave it a golden brown top! will make them again.
    Reply
  • 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!
    Reply
  • 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. :-)
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • elaineanne
    3 MAY, 2009
    Delicious!! I think they tasted best slightly warm.
    Reply
  • kealohinoeau
    12 MAR, 2009
    would my results change if i use soy milk?
    Reply
  • Yorkie_7
    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?
    Reply