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 summer day!
Equipment
- Electric mixer
- 8 custard cups, 4" diameter
- large roasting pan
- Wire rack
Ingredients
- 3 extra-large eggs, separated
- 1 cup sugar
- ¼ cup flour
- ⅛ teaspoon teaspoon kosher salt
- 2 tablespoons melted butter, cooled slightly
- 1 tablespoons 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, optional
Instructions
- 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 wire rack. Serve warm or chilled, dusted with powdered sugar.
Notes
*If you have extra zest you can add it to the batter.