Friday, May 30, 2008

If you have some lemons...

Get squeezen' and make some dessert!

Lemon Custard Cakes

Baking in the oven. Mmmmm

Breaking through the cakey topping, reveals a satiny, lemon custard

For the month of May, Martha Stewart has been featuring "Lemon Treats" on her website. The recipe for this custard cake is simple and straight forward, which is appealing if you want an elegant-looking dessert without spending all day in the kitchen.

The pudding that forms in the bottom has a nice lemon flavor and the crust on top is light and airy. If you're looking for a mellow lemon dessert, that's a bit different, this souffle like treat should fit the bill.

Lemon Custard Cakes

Serves 6


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

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.

1 comment:

shauna said...

The recipe for the lemon berry pudding cakes looks really good also. I think I will make the lemon custard cakes though. No mashing berries through a sieve.


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