Lemon Custard Cakes

While browsing on Martha Stewart the other day, I found a section on lemon desserts.  Since lemon is one of S's favourite flavours, I decided to make him a nice treat.

I've never heard of a 'custard cake' before, but to me, it seemed similar to a self saucing pudding- which I love.  Anyway, the thought of lemon cake and lemon custard together sounded delicious.

And I was right.  These lemon custard cakes were really yummy.  The cake itself has a souffle like quality, and hidden underneath is a deliciously creamy lemon custard.  It is suggested to eat these warm or at room temperature, but we couldn't help ourselves and devoured one not long out of the oven.  The next day I ate one straight from the fridge too.  Either way, they were both good.  I can see this becoming a staple in our house for not only its taste, but its ease as well.

Lemon Custard Cakes

from Martha Stewart

serves 6

Unsalted butter, room temperature, for buttering custard cups

3 large eggs, separated

1/2 cup caster sugar

2 tablespoons all purpose flour

2-3 teaspoons grated lemon zest (1 lemon)

1/4 fresh lemon juice

1 cup milk

1/4 teaspoon salt

Confectioners' sugar, for dusting

1.  Preheat oven to 175 degrees celsius.  Set a kettle of water to boil.  Butter six 6 ounce custard cups and place in a tea towel-lined baking dish.

2.  In a large bowl, which 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 (batter will be quite liquid).

4.  Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach half way up sides of cups.  Bake until puffed and lightly browned, 20-25 minutes.  Serve slightly warm or at room temperature, dusted with confectioners' sugar.