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Lemon Custard Cakes

Lemon Custard Cakes

These amazing confections burst in your mouth like sunshine with their bright sweet-citrus taste. The combination of lemon and tender custardy cake makes a dessert that feels like Spring.


3 large eggs, separated
1/2 cup organic granulated sugar
2 tablespoons all-purpose flour
3 teaspoons grated lemon zest (basically the zest from 1 organic lemon)
1/4 cup freshly-squeezed lemon juice
1 cup milk
1/4 teaspoon salt
Butter for custard cups

1. Bring a pot of water to a boil while preheating oven to 350F. Lightly butter six 6-ounce custard cups and place them in a deep baking dish lined with a kitchen towel.

2. Whisk together the egg yolks and sugar in a large bowl until light, then whisk in the flour. Add lemon zest and juice gradually, whisking to combine, then whisk in the milk.

3. Use an electric mixer to beat the egg whites with the salt until they form soft peaks. Gently fold the egg whites into the lemon mixture, using a whisk.

4. Evenly divide the batter among the buttered custard cups. Place the baking pan in the oven and then fill the pan with boiling water to reach halfway up the sides of the cups.

5. Bake 20 to 25 minutes, until custard cakes are golden brown and puffed. Serve warm or room temperature.

Serves 6.

Read more: Food, All recipes, Desserts,

Inspired by a recipe in Martha Stewart Living Magazine.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


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4:21PM PDT on Apr 26, 2013

Thank you Annie.

7:20PM PST on Mar 2, 2010

This sounds delicious!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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