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

Looks like these could be called MLCs - molten lemon cakes!

The bottom was sort of molten, the top more like a souffle. They puffed up really nice in the oven but deflated when they cooled. My kids didn't love them, they LOVE chocolate. I used meyer lemons I was able to get at the supermarket!

Posted by TRACEYS (My Page) on Wed, Jul 16, 03 at 9:36
This is my favorite pie. I use my moms pie crust recipe that uses lard but you can use whatever you prefer. If I can make a pie anyone can.

LEMON SPONGE PIE

1 9" pie shell unbaked
2 Tablespoons flour
1 Tablespoon melted butter
1 Cup sugar
2 Eggs separated
1/8 Teaspoon salt
Zest and juice of 1 lemon
1 Cup milk

Beat egg whites until stiff.
Combine butter, egg yolks, salt, lemon juice and zest, and sugar then and in flour and beat(I usually just use a whisk). Add milk and mix well. Fold in egg whites and pour into pie shell.

Bake 10 minutes at 425 degrees. Turn oven down to 350 degrees and bake for additional 30 minutes.

From that Lemon book, I haven't tried this one yet but it looks really good!
LEMON AND BLUEBERRY TIRAMISU
1/4 cup sugar
1/4 cup water
3 strips lemon zest, removed with a vegetable peeler
One 7-ounce package imported Italian ladyfingers (savoiardi)
3 batches Blueberry Sauce (about 4 cups)(recipe follows)
1 1/2 cups Lemon Curd (recipe follows)
One 8-ounce container mascarpone cheese
1/2 cup heavy (whipping) cream

Bring the sugar, water and lemon zest to a boil in a medium saucepan over high heat, stirring until the sugar has dissolved. Pour the mixture into a small bowl and cool to room temperatur. Discard the lemon zest.

Cocer the bottom of a 9 X 13 inch glass baking dish with the ladyfingers. Brush them with the cooled sugar syrup. Pour the Blueberry Sauce over the ladyfingers.

Whisk together the Lemon Curd, mascarpone, and heavy cream in a medium bowl until smooth. Pour the mixture over the Blueberry Sauce and smooth the top with a rubber spatula. Refrigerate, covered, for at least six hours or overnight.

Serve in stemmed glasses or bowls.

LEMON CURD
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
1/2 cup fresh lemon juice
3 tablespoons finely grated lemon zest
pinch of salt
6 large egg yolks

Melt the butter in a heavy medium saucepan over medium-low heat.

Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in yolks until smooth.

Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.

Immediately pour the Lemon Curd throuhg a strainer into a bowl. Let cool to room temperature; whisking occasionally. Refrigerate, covered, until ready to serve. (Lemon Curd keeps for a month in the refrigerator and for about 3 months in the freezer.

BLUEBERRY SAUCE
1 pint fresh blueberries, picked over
1/3 cup confectioners' sugar
2 tablespoons water
1 to 2 teaspoons fresh lemon juice

Cook the blueberries, sugar, and water over medium heat, stirring occasionally, in a large saucepan, for 5 minutes, or until the berries are softened and a sauce is formed.

Transfer the mixture to a bowl and stir in the lemon juice to taste. Serve warm or cold. Cool to room temperature before refrigerating. (The sauce will keep for 1 week, covered, in the refrigerator. Reheat gently.)

Ann

River, I found that recipe in the Martha Stewart magazine, Everday Food. I'm glad it brought back nice memories for your DH :)

Ann

Try using it very very sparingly. Like a drop or two for a batch of muffins. I use it in place of zest. And it will last forever in your fridge!

Ann

We've got a recipe that's a lot like this one called Puff Pudding and one of the ingredients is Grape Nuts.
It's baked in a 1 quart baking dish.
Here's what the directions say for baking.
"Pour into greased 1 quart baking dish. Set dish in pan of hot water. Bake at 325 degrees for 1 hour and 15 minutes. The baked pudding will have 2 layers. Serve warm or chilled."

Could we do a deal? I can ship the lemons over to you guys in the Northern Hemisphere and you ship me back luscious desserts ready to eat! I know I would consider it a winner from my end! LOL

John, in Oz

Those look and sound so appealing.
I'm saving this post too! I love lemon desserts!

Good thing that you're tall with that sweet tooth of yours.

Bubbe (who has not been around here for ages)

Bubbe, we've missed you, glad to see you back! You will love the custard cakes, very light! ah, LOL, my sweet tooth, is catching up with me, the height won't help :)

I've saved it in my recipes-to-try file.

Renée