Friday, November 9, 2012

Lemon Custard Cakes

Lemon Custards Cakes
[Update - Somehow an older draft got published, added the missing bits again. Sorry]

Somehow, even though I love the puckeriness of lemons, I don't really bake with them as much. This was a recipe that my Mom actually found. Yes, she still bakes on occasion, and this was while I was away so she couldn't get me to make it instead. Ever since then, she's been raving about it, also wanted me to try the recipe when there, but I never got around to it. After countless requests for it since I'm back, I finally got around to making it, and it was quite quick to make, so I don't even get why I was procrastinating. I think I don't do well with requests / orders, since baking is something I inherently do for myself.

Anyway, I made these, and there's some weird science magic that happens with them. You make a normal souffle sort of batter, but once it's baked, it separates into a lemon custard-y layer on the bottom, and a cakey, light souffle ish thing on the top. It's quite fascinating actually.

Lemon Custards Cakes

I made some in these little pans I got from Urban Dazzle, which is quite the awesome shopping site for kitchen stuff and home stuff, I've got my eye on quite a few things. I'm so happy that online shopping has finally arrived in India, and I can now buy my bakeware easily.

Since Mom was insisting on it so much, I doubled the recipe, and ended up baking some in mugs. The mugs had a tiny almost cake layer too, they provided quite a journey of texture, while the shallow pans provided a good crispy crust / custard ratio. I actually can't decide which I liked more, and I know I'm going to make them in both the next time I make these.

And there will be a next time, I'm sure. The lemon is perfectly pucker-y but not overly so, and the textures are just, FUN. You really should try this one.

Lemon Custards Cakes
Lemon Custard Cakes

Adapted from Martha Stewart
Yield - 6 ramekins

3 large eggs, separated
1/2 cup [100 g] granulated sugar
2 tbsp all-purpose flour
2 to 3 tsp grated lemon zest,
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

  1. Preheat oven to 350 F (180 C). Place 6 ramekins in a large baking / roasting pan, there isn't any need to grease them since you'll be serving them in the same ramekins. Place a kettle of water to boil.
  2. In a large bowl, whisk together the egg yolks and the sugar until light and fluffy. Whisk in the flour. Also whisk in the milk, lemon zest and juice.
  3. In another bowl with clean beaters, whisk the egg whites to soft peaks, along with the salt. Fold the whites into the yolk mixture, the resulting batter will be quite thin.
  4. Pour into the waiting ramekins, about 3/4 full. Pour the boiling water into the larger pan, so that the ramekins are halfway submerged into the water. Bake for about 25 minutes, until the tops are nicely brown. Serve.


  1. That looks delightful! I never used to like lemon anything, but now it is one of my favorite things to bake with.

  2. These look delicious. I remember mum making these once when I was growing up. Think we called them lemon magic puddings. Yum

  3. I love it when the batter separates like that and you get a lovely sauce! :) they should have taught that in science class! :P

  4. Ooohh I love lemon desserts, and these sound so good! I can't believe how low-fat they are, it seems to good to be true! I'll be making them for sure. Thanks for the recipe!

    I totally don't do well with requests either (especially from my mom, ha!)

  5. These look luscious! Can't wait to give them a try!


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