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Meyer Lemon Custard Cakes Recipe

Indulge in these light and airy Meyer Lemon Custard Cakes, a delightful cross between a soufflé and a cake! This elegant dessert, featured in Bon Appetit (February 2009), boasts a bright, zesty lemon flavor and a melt-in-your-mouth texture. Perfect for a special occasion or a sophisticated weeknight treat. Prepare to be amazed by this simple yet impressive recipe from Josie Le Balch!

Prep Time 25 mins
Cook Time 27 mins
Calories 228 kcal
Protein 7g
Rating 3.0 (1 Reviews)
Meyer Lemon Custard Cakes 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meyer Lemon Custard Cakes

  • 1/2 cup + 2 tablespoons (70g) granulated sugar
  • All Purpose Flour
  • a pinch of salt
  • Whole Milk
  • Eggs
  • Fresh Meyer Lemon Juice
  • zest of 1 Meyer lemon
  • Creme Fraiche

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How to Make Meyer Lemon Custard Cakes

  1. Preheat oven to 350°F (175°C). Butter eight 3/4-cup ramekins or custard cups.
  2. In a medium bowl, whisk together 1/2 cup + 2 tablespoons (70g) granulated sugar, 1/4 cup (30g) all-purpose flour, and a pinch of salt until well combined.
  3. In a large bowl, whisk together 2 cups (475ml) whole milk, 4 large egg yolks, 1/4 cup (60ml) freshly squeezed Meyer lemon juice, and the zest of 1 Meyer lemon.
  4. Whisk until the yolk mixture is smooth and well blended.
  5. Gradually add the dry ingredients (flour mixture) to the yolk mixture, whisking constantly until a smooth custard is formed.
  6. In a clean, dry bowl, using an electric mixer, beat 4 large egg whites until soft peaks form.
  7. Gradually add the remaining 1/4 cup (35g) granulated sugar to the egg whites and continue beating until stiff, glossy peaks form.
  8. Gently fold 1/4 of the beaten egg whites into the custard to lighten it.
  9. Fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
  10. Divide the custard evenly among the prepared ramekins.
  11. Place the ramekins in a large roasting pan.
  12. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (this creates a bain-marie for even baking).
  13. Bake for 25-30 minutes, or until the custard cakes are golden brown and set in the center. A toothpick inserted into the center should come out clean.
  14. Remove from the oven and let cool slightly in the pan before removing the ramekins.
  15. Chill the custard cakes uncovered for at least 4 hours, or preferably overnight, then cover and refrigerate.
  16. Before serving, run a small knife around the edge of each custard cake to loosen it from the ramekin.
  17. Invert each cake onto a serving plate.
  18. Top with a dollop of whipped crème fraîche (see optional step below) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

83g

Fat

38g

Carbs

8g

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Fruit Citrus Lemon