Meyer Lemon Custard Cakes
Indulge in the delicate elegance of Meyer Lemon Custard Cakes, a dessert that effortlessly combines zesty citrus notes with a light, velvety texture. These charming individual cakes feature a luscious, tangy custard layer hidden beneath a soft, airy sponge, creating a delightful contrast in every spoonful. Made with fragrant Meyer lemon zest and juice, this recipe strikes the perfect balance of sweet and tart, while the gentle fold of whipped egg whites ensures a beautifully light finish. Baked in ramekins and nestled in a water bath, these custard cakes boast a creamy, melt-in-your-mouth consistency that feels indulgent yet sophisticated. Complete with a dusting of confectioners' sugar, they’re perfect for dinner parties, brunches, or any occasion that calls for a show-stopping dessert. Ready in just an hour, this easy-to-follow recipe brings a burst of sunshine to your table!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 0.75 cups Granulated sugar
- 1 tablespoon Meyer lemon zest
- 3 large Egg yolks
- 3 large Egg whites
- 0.25 cups All-purpose flour
- 1.25 cups Milk
- 0.33 cups Meyer lemon juice
- 2 tablespoons Confectioners' sugar
Instructions
Preheat your oven to 325°F (160°C). Butter six 6-ounce ramekins and place them in a large roasting pan.
In a medium bowl, cream together the butter, granulated sugar, and Meyer lemon zest until the mixture is light and fluffy.
Add the egg yolks one at a time, mixing well after each addition. Gradually mix in the flour until just combined.
Slowly stir in the milk and Meyer lemon juice, mixing gently. The batter will be thin.
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Carefully fold the egg whites into the batter in three additions, being gentle to maintain as much air as possible.
Divide the batter equally among the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 35-40 minutes, or until the tops are lightly golden and puffed. The cakes will have a slight jiggle in the center.
Carefully remove the ramekins from the water bath and let cool for 10 minutes before serving.
Dust the tops with confectioners' sugar and serve warm or at room temperature.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 183.0 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 478 mg | 37% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
