Ingredients for Lemon Cups
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How to Make Lemon Cups
- Preheat oven to 350°F (175°C).
- Grease eight (6-ounce) custard cups.
- In a large bowl, cream together 1 cup (2 sticks) softened butter or margarine and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until just combined.
- Add the zest of 2 lemons and ½ cup fresh lemon juice. Mix well.
- In a separate bowl, whisk together 4 large egg yolks and 1 cup milk.
- Gradually add the egg yolk mixture to the batter, mixing until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter evenly into the prepared custard cups.
- Place the cups in a larger baking pan. Pour enough hot water into the pan to come about 1 inch up the sides of the cups (bain-marie).
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cups are golden brown.
- Let cool completely before serving. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
17g
Carbs
10g
