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Recipes: Lemon Sponge Custard & More Lemon Ideas!

Mmmm Lemon Custard!


You see? I’m working on that cooking issue I have! This is a great recipe to make for friends coming over for dinner. It’s easy but unusual and very yummy. And I’ve also included some links to more lemon recipes, because generally if you have lemons, you have a lot of lemons. Am I right?


Lots of Meyer Lemons


Lemon Sponge Custard*

This is a very unique dessert. When it bakes, the ingredients separate to form a spongy lemon cake on the top and a pudding-like lemon custard below. You can invert it when you take it out of the pan if you like, so that the custard sits on top of the cake. Or you can top it with whipping cream, meringue, or a raspberry sauce.

Ingredients.


    2/3 C Sugar*

    2 T Unsalted Butter, melted

    1/8 t Salt

    3 Large Egg Yolks

    3 T All-purpose Flour

    3-4 t Fresh Lemon Zest, grated (approximately 3 lemons)

    1/4 C Fresh Lemon Juice, strained (approximately 4 lemons)

    1 C Whole Milk

    4 Large Egg Whites

      *Note: We make this with meyer lemons. If you make it with regular lemons, you may want to add a bit more sugar.

      Cooling The Finished Sponge Cake

      Steps.


      1. Preheat the oven to 325F. Lightly butter a 9×2” cake pan, or six 6 oz. ramekins.

      2. Combine sugar, butter and salt in a medium bowl and mash together with the back of a spoon.

      3. Beat in the egg yolks with a whisk.

      4. Add the flour and mix until smooth.

      5. Add the lemon zest and slowly beat in the lemon juice.

      6. Beat in the milk.

      7. In a separate medium-sized bowl, beat the egg whites with a mixer on medium speed, until they’re stiff but not dry (ie, before they form peaks).

      8. Slowly fold and mix in the egg whites, just until there are no large lumps of white and it is fairly uniform in color.

      9. Gently ladle the batter scoop by scoop into the pan or ramekins.

      10. Place a baking sheet (or other water bath) in the oven and add hot hot tap water to line the bottom of the sheet.

      11. Place pan or ramekins on the baking sheet, and add more water until it almost reaches the top of the baking sheet.

      12. Bake 30 to 40 minutes, until the tops turn a golden brown and spring back when pressed lightly (like a cake).

      13. Carefully remove the baking sheet from the oven. And let stand for 15 minutes in the water bath (it’s difficult to wait, but it’s worth it because it will form better).

      14. You can serve it warm or you can chill it – they’re different but equally good.


      Mmmmmeyer Lemon Custard

      More Lemon Recipes.

      This is lemon season in the Northern Hemisphere, and I know I’m not alone in being on the lookout for good lemon recipes. Here are some links to check out:



      And there are also lemon cookbooks if you really have a lot of lemons:


      What Are Your Favorite Lemon Recipes?

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