Lemon Custard Cakes
It’s Like Cake AND Custard!
Welcome Stumble Upon readers! Thanks for stopping by…if you’re looking for more lemon dessert recipes, make sure to check out this CLASSIC LEMON CURD recipe.
Lemon desserts are my all-time favorite! I love finding recipes that take classic lemon desserts and give them a delicious twist, like these GRAPEFRUIT LEMON BARS. So I recently found this recipe in an old Everyday Food magazine and it was divine! The best part of this dessert is that the top is cakey and soft and the bottom is silky and custardy!
Lemon Custard Cake recipe in second part of post…
- 3 large eggs, seperated
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1 cup milk
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place them in a roasting pan or baking dish. In a large bowl whisk together egg yolks and granulated sugar until mixture is light. Whisk in flour and lemon zest, and gradually add juice, then milk.
Whisk egg whites and salt until soft peak form. Gently fold egg whites into lemon-egg mixture. (the batter will be thin) Divide batter among prepared dishes. Place pan in oven and fill with boiling water to reach halfway up. Bake until puddings are puffed and lightly browned, 20 to 25 minutes. Enjoy!