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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, August 6, 2010


I have another dessert to share with you.  This was really simple and I dare you all to try it, such a delicious and light dessert!  I was really just excited to use the custard cups that came with my baking dish set for the first time.  I am definitely not a baker, but am becoming more and more surprised with just how easy it can be.  Really give these a try they are so simple and REALLY delicious!

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: ****

1 comment:

  1. glad to see you are back at it
    we already miss you cant wait till turkey day to see you again dug forgot to give you the collar for your mixer but youll get sometime