Friday, April 17, 2009

Lemon Custard Cake(s)

For Larissa's Birthday a little while back we made home made lemon custard a nice change up from Birthday cake. The girl l-o-v-e-s lemon and we really liked this recipe from the Great Food Fast cook book put out by Everyday Food viva Martha Stewart. Plus It takes like no time and it's fun to make

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

1)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. We Used a 8-inch square baking dish to skip the fuss.

2)In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

3)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 thin).

4)Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Or Just pour in to 8-inch square baking dish. Bake until puffed and lightly browned 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

* Thats me being industrious above. Since I don't have a sifter at my new house Larissa helped spoon powdered sugar inside the zestier side of the cheese grader then I just tapped it for a light dusting of powdered sugar!

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