G O O D. good. Sponge-y cake on top, lemony custard underneath. Yum. And trying to figure out how to make into a portable cupcake. It is that good.
There is so little flour in it, that it would be easily converted into a gluten-free recipe for those who swing that way. My love to you, Laura and Jen.
It looked so easy that I decided to make a double batch - one larger souffle type, and some of the little individual custards, as were recommended with the recipe. I like how it looks like it had little lemon puddin' babies.
This is how I made it:
Meyer Lemon Custard Cake
3 eggs, separated
1/2 cup sugar (I dipped into my vanilla sugar jar)
1/2 cup fresh meyer lemon juice (this was 3 lemons for me)
2 T flour
1 cup half & half (or whole milk or cream, depending on your desired
1 tsp vanilla
1-2 tsps lemon zest (optional, and if you want your kids to eat it, I would
suggest omitting it)
1/4 tsp salt
- Whisk egg yolks with sugar until light and creamy
- Add lemon juice, whisk well,
- Add flour, whisk well,
- Add half & half, and (optional) zest and vanilla,
- In a separate bowl, whip egg whites and salt until stiff peaks form, but not
- Pour lemony yolk mixture into whites, and mix - or coax - gently but firmly
together with a whisk,
- Pour into buttered glass or ceramic souffle dish or custard cups.
- Bake at 350 degrees F (325 if your oven runs 'hot') in a bain marie (line a roasting pan with kitchen towel, pour very hot or boiling water halfway up sides of baking dish): 25 minutes for individual custards, and approx 35 minutes for the souffle or cake size.