Meyer Lemon Custard Cakes
A sweet, creamy and refreshing treat, these Meyer lemon custard cakes are the perfect cross between a cake and a pudding.
Servings 6 ramekins (4 oz.)
Ingredients
- 2 tbsp butter at room temperature, plus extra for greasing ramekins
- 3/4 cup + 2 tbsp sugar, divided
- 3 large eggs, separated
- 2 tbsp finely grated Meyer lemon zest (about 3 small lemons)
- 1/4 cup all purpose flour
- Pinch of salt
- 1 cup whole milk
- 2/3 cup fresh Meyer lemon juice (about 3 lemons)
- Confectioner's sugar, for dusting (optional)
Instructions
- Preheat oven to 350°.
- Lightly grease 6 ramekins.
- Bring water to a simmer on the stove, enough to halfway-fill the roasting pan later. A tea kettle works great for this.
- Add the butter and 3/4 cup of the sugar to a large bowl. Mix until creamy.
- Add egg yolks one at a time, beating after each addition.
- Mix in the lemon zest.
- Add the flour and salt and mix until blended.
- Add the milk and lemon juice and mix until well combined. Set aside.
- Get a fresh bowl that is squeaky clean and free of grease. Add the egg whites and beat with a hand mixer until whites reach the soft-peak stage.
- Add the remaining 2 tablespoons of sugar and beat until stiff peaks form.
- Gently fold about 1/4 of the beaten egg whites into the lemon/flour mixture. Carefully fold in the remaining egg whites in two more additions, until whites are completely mixed in. The mixture may be a little runny.
- Divide the batter equally among the ramekins. You may have batter left over.
- Set the ramekins into a roasting pan. Gently pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
- Bake on the center oven rack until cakes are deep golden but with a still slightly soft center, 25-30 minutes.
- Remove from oven and cool on a rack for 10 minutes before transferring to the fridge. Let chill uncovered for four hours. Dust with powdered sugar (optional) before serving. Store covered in the refrigerator.