Lemon Cups

A fluffy lemon cake sits atop a creamy custard that’s baked underneath creating an utterly delicious summer treat. Loaded with the beauty of lemon in triplicate, it delivers a burst of citrus that dances on your palate with a flavor that’s as delightful and bright as a warm, sunny day!

Citrus and summer go hand and hand with lemon certainly a favorite. I ran across this vintage dessert in one of Mom’s cookbooks, circa 1957. It’s simple to make, coming together in no time.

Layered with lemon compliments of fresh lemon juice, lemon zest, and a touch of lemon extract whisked into a simple batter of sugar and flour with the richness of egg yolks, butter, and milk and real vanilla extract. Egg whites are folded into the batter to create that cloudlike cake that bakes on top.

Served warm, straight from the oven, dusted with a dusting of powdered sugar creates a swoon worthy bite!

Or bake them ahead, give them a chill and you’ve got one glorious bite!

Lemon Cups

3 extra-large eggs, separated

1 cup sugar

¼ cup flour

⅛ teaspoon kosher salt

2 tablespoons melted butter, cooled slightly

1 tablespoon lemon zest, about 4 large lemons*

5 tablespoons fresh lemon juice, about 2 large lemons

1-½ cups milk

1 teaspoon pure vanilla extract

½ teaspoon pure lemon extract

Powdered sugar for serving

Preheat the oven to 350-degrees. Place the egg whites in a medium mixing bowl and beat until stiff peaks form, about 2 minutes.

In a large mixing bowl whisk the sugar, flour, and kosher salt together.

Add the butter, lemon zest, and lemon juice, stirring to blend well.

Whisk the egg yolks with the milk and pour into the batter, along with the vanilla and lemon extract.

Gently fold in the beaten egg whites.

Ladle the batter into 8 custards cups (4” diameter) that have been sprayed with a cooking spray. Place the cups in a large roasting pan. Fill the pan with hot water, with the water coming about halfway up the sides of the cups.

Bake in a 350-degree oven for 45 minutes until the tops are set and starting to turn golden on top.

Carefully remove the cups from the pan and cool slightly on a rack. Serve warm or chilled with a dusting of powdered sugar.

Makes 8 servings. *If you have extra zest you can add it to the batter.

All-Clad’s, known for cookware, also makes fabulous kitchen tools, including whisks https://amzn.to/44peQYR and stainless steel mixing bowls https://amzn.to/3GWgpDE.

When it comes to vanilla, use pure vanilla extract. Nielsen-Massey is our “go to” and their Madagascar Bourbon Vanilla Extract is sublime https://amzn.to/3SwBVBr. Pair with their pure lemon extract, https://amzn.to/3ET5JVW blend with fresh zest and juice and you’ve got the very best of lemon!

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