Lemon Custard Cakes
Unsalted butter at room temp
3 large eggs, separated
1/2 cup granulated sugar
2 T all purpose flour
2-3tsp grated lemon zest (from 1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 tsp salt
confectioners sugar for dusting
Preheat oven to 350. Set kettle of water to boil. Butter 6, six oz custard cups, and place them in a roasting pan or baking dish lined with a kitchen towel.
In a large bowl whisk together egg yolks and granulated sugar until mixture is light; whisk in flour. Gradually whisk in lemon zest and juice, then whisk in milk.
With an electric mixer beat the egg whites and salt until soft peaks form. Add to the lemon mixture; gently fold in with whisk. (batter will be thin).
Divide batter among the cups. Place the pan in the oven and fill with boiling water to reach halfway up the sides of the cups. Bake until the puddings are puffed and lightly browned, 20-25 min. Serve warm or at room temp, dusted with confectioners sugar.
Logan Rating: ****