Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon Custard Cakes 3.7 (98) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 6 These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops. Ingredients Unsalted butter, room temperature, for custard cups 3 large eggs, separated ½ cup granulated sugar 2 tablespoons all-purpose flour 2 to 3 teaspoons grated lemon zest, (1 lemon) ¼ cup fresh lemon juice 1 cup milk ¼ 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. 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. Rate it Print