Light Lemon Custard Cakes! Off to Vietnam!

By the time you read this post about lemon custard cakes I will be on my way to Vietnam for 3 months so bakeitfab will take a decidedly tropical turn for the next several weeks! Fruits and flavors of the region such as passion fruit, lemongrass, and cinnamon will be front and center and lighter, fresher desserts suited to a tropical climate will be featured. (Fits in pretty well with eating a bit healthier for the new year too!)

This recipe for lemon custard cakes is a great way to start. Light and tangy, lemon custard cakes are a great dessert when you want something sweet but not too heavy. These lovely, souffle like creations are great straight out of the oven or at room temperature.

The Recipe

by volume                                                           by weight

3/4 cup milk

3/4 cup heavy cream

3 tablespoons lemon zest

1/2 cup lemon juice

1 cup sugar

1/3 cup all purpose flour

1/2 teaspoon baking powder

pinch salt

2 egg yolks

2 egg whites


Heat the oven to 325F. Simmer milk and cream together and then add lemon zest. Remove from the heat and let the zest and milk steep for 15 minutes.

Strain the milk and press on the solids to extract as much lemon flavor as possible. Combine half of the sugar, flour, baking powder, and salt and then add yolks, and lemon juice. Whisk until smooth and then add the strained milk.

Whip the egg whites to soft peaks. Gradually add the other half of the sugar and whip until stiff and glossy.

Stir one third of the whites into the lemon mixture to lighten the texture and then fold in the remaining whites.

Divide the mixture evenly among 6 six ounce ramekins.

Bake in a water bath for 50 to 55 minutes.


Be sure to try other types of citrus in these wonderful desserts!

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