Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon Custard Cakes 3.7 (98) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 15, 2020 Print 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. Print