Lemon. Mmmm Lemon. Whenever I ask my husband for a dessert suggestion, he comes up with something with lemon in it! its actually a really good balance because whenever i choose it is definitely chocolate and peanut butter! So a light, fluffy, lemon cake is a great way to mix up our dessert menu. This custard was so creamy with a nice cakey base. The tart level was perfect for our liking, leaving quite a tang on your toungue. It is also super quick and easy which makes this busy momma happy!
Lemon Custard Cake
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoon all purpose flour
2-3 tablespoons grated lemon zest
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar for dusting
Preheat the oven to 350F. Set a kettle of water to boil. Grease with cooking spray six 6-ounce custard cups, and place them in a roasting pan.
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light; then whisk in the flour. Gradually whisk in the lemon zest and juice, and milk.
With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon mixture; gently fold in with a whisk (the batter will be thin).
Divide the batter among the prepared 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 minutes. Invert out of cups and serve at room temperature or chilled(we loved it this way), dusted with confectioners sugar.
Recipe from cathiecooksfood.blogspot.com
Make 6 custard cups