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Angled view of lemon custard cake in small white bowls.
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Lemon Custard Cake

A creamy sweet lemon custard cake- the perfect dessert
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 3 to 6
Author: Ellen

Equipment

Ingredients

  • 2 TBS butter plus butter for greasing ramekins (room temperataure)
  • 3 eggs (yolks and whites separated)
  • 1 cup white sugar (divided)
  • 1 TBS lemon zest
  • 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1 cup milk
  • 2/3 cup fresh squeezed lemon juice
  • 2 TBS powdered sugar

Instructions

  • Preheat oven to 350 degrees
  • On the center rack place a roasting pan with high sides
  • Lightly butter 4 to 5 small ramekins or 3 medium ramekins or 1- 1.5 baking dish
  • Bring 8 to 10 cups water to a simmer in a pot over your stovetop - this will be used in the roasting pan later
  • In a large mixing bowl add the 2TBS of butter and the 1 cup of sugar minus 2 TBS of sugar, cream together with a hand mixer
  • Add the egg yolks one at a time, beating after each addition
  • Add the lemon zest and beat in
  • Add the flour and salt and mix in
  • Add the milk and lemon juice and beat in until well combined
  • Set this bowl aside if using a hand mixer, if you are using your stand mixer put the lemon mix into another bowl and clean your stand mixer bowl well and dry completely before using with the egg whites. If using a hand mixer, clean your beaters and dry completely before beat the egg whites.
  • Put the egg whites into a bowl and beat until soft peaks are beginning to form
  • Add the 2 TBS sugar and beat again until stiff/firm peaks form
  • Carefully spoon the egg whites into the lemon/yolk/milk mixture
  • Ever so gently fold the egg whites into the lemon/yolk/milk mixture until they are completely mixed in and there are no large bits of egg white
  • Ladle your batter into the ramekins or baking dish
  • Set the ramekins or baking dish into your roasting pan
  • Carefully as to not splash or spill pour the 8 to 10 cups of simmer water into the roasting pan to halfway up the sides of the ramekins or baking dish
  • Bake for 30 minutes for small ramekins to 45 minutes for the baking dish, don't over bake and watch carefully the top will be firm and golden but not brown
  • Remove from oven and cool on rack for 10 minutes
  • Sprinkle with powdered sugar and serve warm