Love Lemon – Lemon Custard Cakes

Love a good lemony dessert?  Here’s a quick, easy and very yummy one for you!You can whip these up in a snap…..WARNING! – they will be gone in a snap too!….quite delicious 🙂

Lemon Custard Cakes
(Modified from a Martha Stewart recipe)

Soft, room temperature butter, for custard cups

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons all-purpose flour

Grated lemon zest from 1 lemon

1/4 cup fresh lemon juice

1 cup whole milk (you can also use almond milk or coconut milk)

1/4 teaspoon salt

Powdered sugar, for dusting

Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups (Pyrex works well). Place a dish towel  in the bottom of a baking dish covering the bottom..

Separate egg yolks from the whites.

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

With an electric mixer, beat egg whites and salt until soft peaks form. Add whites to lemon batter

and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups;

place baking dish in oven and fill with boiling water to reach halfway up the sides of the custard cups.

Bake until puffed and lightly browned, 20 to 25 minutes

Once they have cooled for a few moments dust the tops with powdered sugar.  Serve warm or at room temperature.

Try them soon,  but only if you want to experience lots of love, joy and abundant living!