If you want something lemon-y you can't go wrong with Carol's Lemon Custard Cakes.

Home Cookin Chapter: Recipes From Thibeault's Table

Lemon Custard Cakes
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Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07

I made these today. They're very light! I could have eaten all six of them!

Lemon Custard Cakes

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

Preheat oven to 350°. 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. from Everyday Food

Cheese cake....but too much cheese with lasagna.
How about a quick trifel? Bought angelfood cake, frozen fruit...strawberries, raspberries, peaches....
Make a creme Anglaise and put the torn up pieces of cake together with the creme anglaise and the fruit into a big bowl or individual stemmed glasses, and refrigerate...
How about a pan of brownies and a scoop of icecream and Hershey's syrup>?

Linda C

Oh yes, I'd go with the lemon cakes, I think I need to make another batch here pretty quickly. Barring that, brownies would be a good idea, or something you could just pick up and eat.

Barring that, I'd make cobbler or blueberry crisp, if you have some berries available. I use Grandma's recipe and now I want some.

Blueberry Crisp-GrandmaÂs
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3 cups blueberries, fresh or frozen, unsweetened
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
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Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.
I double this and it still comes out good. Plus lueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL

If you have pears and maple, this is also one of my favorites, and I make it in a big pan instead of individual servings:

Individual Maple Pear Cobblers
Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe
6 servings

3 pounds pears, peeled, cored, quartered
2/3 cup + 9 tablespoons pure maple syrup
2 tablespoons + 1 1/2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, cut into small pieces
2 1/4 teaspoons baking powder
9 tablespoons whipping cream
melted butter
sugar to taste
nutmeg to taste

For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through.

Have fun tonight.

Annie

Oh my, your lemon cakes are making my mouth water Ann...I'm off to make some too :)

Oh, THANK YOU! That is just perfect, Ann. I just put my lasagna in the fridge, and am on my way to set out my ingredients this very minute.

Linda, your thinking ran along the same lines as mine, but I was trying to keep from running to the store. I also wanted to lighten things up a little. I went from cheesecake, to chocolate, just like you!

Annie, thanks for your recipe. I may just make the Blueberry Crisp for the weekend, since I do have lot of berries in the freezer.

Thank you for coming through for me...I knew this was the right place to come to ask!