Lemon Custard Cakes

lemon-custard-cakes

Lovely, light and lemony, these custard cakes will make you feel like spring has sprung; even on a dark and gloomy winter’s day.

Lemon Custard Cakes

a recipe from Martha Stewart

Serves 6

You will need:

Unsalted butter, room temperature, for custard cups

Six 6 ounce 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

To make:

Preheat oven to 350 degrees. Bring a tea kettle of water to boil. Butter the custard cups and place them in a baking dish lined with a dish towel.

Whisk egg yolks and sugar in a large mixing bowl until light and fluffy; gradually whisk in flour, then lemon juice, then milk and zest.

Using an electric mixer, beat egg whites and salt until soft peaks form. Gently fold into lemon batter with a whisk (batter will be very thin).

Divide batter among prepared custard cups; place baking dish in oven and carefully fill with boiling water to about halfway up the sides of cups. Bake until puffed and lightly browned, 20 to 25 minutes. While still warm, dust with confectioner’s sugar and serve.

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