Lemon Custard Cakes Recipe

Back to Lemon Custard Cakes All Reviews for Lemon Custard Cakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lemon Custard Cakes Recipe Summary prep: 20 mins total: 45 mins Servings: 6

Ingredients Ingredient Checklist 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

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.

Gallery Lemon Custard Cakes

Recipe Summary prep: 20 mins total: 45 mins Servings: 6

Gallery

Lemon Custard Cakes

Lemon Custard Cakes

Recipe Summary prep: 20 mins total: 45 mins Servings: 6

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 6

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 6

Ingredients

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

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.

Reviews (19)

 Add Rating & Review     98 Ratings   5 star values:        30    4 star values:        29    3 star values:        20    2 star values:        15    1 star values:        4

Load More Reviews

Reviews (19)

Add Rating & Review     98 Ratings   5 star values:        30    4 star values:        29    3 star values:        20    2 star values:        15    1 star values:        4

Add Rating & Review

98 Ratings 5 star values: 30 4 star values: 29 3 star values: 20 2 star values: 15 1 star values: 4

5 star values: 30 4 star values: 29 3 star values: 20 2 star values: 15 1 star values: 4

Martha Stewart Member     Rating: Unrated       05/29/2016   These boys are like souffle, but with cakey top , custard bottom, absolutely yummy! do not over baked, or it will loss the silky custard beneath. sub the sugar with honey which gave it a golden brown top! will make them again.  

Martha Stewart Member     Rating: Unrated       08/10/2013   Light, full of flavor, easy to make. My guests adored it and asked for seconds. Next time I will double the dose. Just perfect!  

Martha Stewart Member     Rating: Unrated       03/17/2010   to the poster who wondered (two years ago!) about the towel - it keeps the custard cups from sliding around in the water bath. :-)  

Martha Stewart Member     Rating: Unrated       03/16/2010   This is the most delicious thing I've had in a long while! With every bite you drift away on a cloud of creamy, lemony felicity! I would be content eating this everyday of my life, and judging by the rapt silence that fell over my family as they took their first mouthfuls and the continuous "mmmmmm"s of approval that followed, I think they agree with me.  

Martha Stewart Member     Rating: Unrated       05/03/2009   Delicious!! I think they tasted best slightly warm.  

Martha Stewart Member     Rating: Unrated       03/12/2009   would my results change if i use soy milk?  

Martha Stewart Member     Rating: Unrated       03/10/2009   Null...I've made these often and have added more zest too. Don't worry about them falling. Mine did too and I think that's because they are souffle-like. BTW Null - Did you ever get your Dec. 08 MSL issue?  

Martha Stewart Member     Rating: Unrated       01/20/2009   these taste just like a lemon meringue pie - soo good - however, i will invest in some custard cups to make the presentation prettier.  

Martha Stewart Member     Rating: Unrated       11/12/2008   Really great!! Everyone loved this! The towel is there to keep the cups from moving around in the water.  

Martha Stewart Member     Rating: Unrated       11/12/2008   I'm not quite sure what the towel does in the baking process. I've never heard of doing this before. But the dessert is a hit.  

Martha Stewart Member     Rating: Unrated       05/22/2008   This was easy to make, and got rave reviews from my guests. I appreciated not having extra yolks or whites left over. Nicely lemony without being too sweet.  

Martha Stewart Member     Rating: Unrated       05/14/2008   Very easy to make even for those with little experience in the kitchen and the results..... amazing dessert !  

Martha Stewart Member     Rating: Unrated       04/29/2008   Does anyone know if you can substitute Splenda (for a diabetic relative)?  

Martha Stewart Member     Rating: Unrated       04/01/2008   This has now become a 'most requested' dessert in my kitchen. Easy to make with ingredients in the pantry and easy to dress up for dinner parties.  

Martha Stewart Member     Rating: Unrated       02/27/2008   Disregard about the flattening. This was the souffle. These held up and were really tasty. P.S. If anyone can tell me how to edit my prev. comment, I will :)  

Martha Stewart Member     Rating: Unrated       02/27/2008   Excellent. I picked fresh meyer lemons and made them the same day. Nice and light, but should be eaten very soon after baking.. I made these in the afternoon and by the time my husband got home from work, they were flat. He still liked the flavor though :)

Martha Stewart Member

Rating: Unrated 05/29/2016

These boys are like souffle, but with cakey top , custard bottom, absolutely yummy! do not over baked, or it will loss the silky custard beneath. sub the sugar with honey which gave it a golden brown top! will make them again.

Rating: Unrated

Rating: Unrated 08/10/2013

Light, full of flavor, easy to make. My guests adored it and asked for seconds. Next time I will double the dose. Just perfect!

Rating: Unrated 03/17/2010

to the poster who wondered (two years ago!) about the towel - it keeps the custard cups from sliding around in the water bath. :-)

Rating: Unrated 03/16/2010

This is the most delicious thing I’ve had in a long while! With every bite you drift away on a cloud of creamy, lemony felicity! I would be content eating this everyday of my life, and judging by the rapt silence that fell over my family as they took their first mouthfuls and the continuous “mmmmmm"s of approval that followed, I think they agree with me.

Rating: Unrated 05/03/2009

Delicious!! I think they tasted best slightly warm.

Rating: Unrated 03/12/2009

would my results change if i use soy milk?

Rating: Unrated 03/10/2009

Null…I’ve made these often and have added more zest too. Don’t worry about them falling. Mine did too and I think that’s because they are souffle-like. BTW Null - Did you ever get your Dec. 08 MSL issue?

Rating: Unrated 01/20/2009

these taste just like a lemon meringue pie - soo good - however, i will invest in some custard cups to make the presentation prettier.

Rating: Unrated 11/12/2008

Really great!! Everyone loved this! The towel is there to keep the cups from moving around in the water.

I’m not quite sure what the towel does in the baking process. I’ve never heard of doing this before. But the dessert is a hit.

Rating: Unrated 05/22/2008

This was easy to make, and got rave reviews from my guests. I appreciated not having extra yolks or whites left over. Nicely lemony without being too sweet.

Rating: Unrated 05/14/2008

Very easy to make even for those with little experience in the kitchen and the results….. amazing dessert !

Rating: Unrated 04/29/2008

Does anyone know if you can substitute Splenda (for a diabetic relative)?

Rating: Unrated 04/01/2008

This has now become a ‘most requested’ dessert in my kitchen. Easy to make with ingredients in the pantry and easy to dress up for dinner parties.

Rating: Unrated 02/27/2008

Disregard about the flattening. This was the souffle. These held up and were really tasty. P.S. If anyone can tell me how to edit my prev. comment, I will :)

Excellent. I picked fresh meyer lemons and made them the same day. Nice and light, but should be eaten very soon after baking.. I made these in the afternoon and by the time my husband got home from work, they were flat. He still liked the flavor though :)

All Reviews for Lemon Custard Cakes

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon Custard Cakes

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (19)#

All Reviews for Lemon Custard Cakes#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (19)

All Reviews for Lemon Custard Cakes