MEYER LEMON CUSTARD CAKES
A comforting dessert that's a cross between a soufflé and a cake.
Provided by Josie Le Balch
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Chill Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
- Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
- Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
- Sold at some supermarkets and at specialty foods stores.
MEYER LEMON CUSTARD CAKES
Bon Appétit | February 2009 - By Josie Le Balch - Read More http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Custard-Cakes-351277#ixzz1cVMoRv7R **cross between a soufflé and a cake
Provided by Queen Dana
Categories Dessert
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
- Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
- Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
Nutrition Facts : Calories 228, Fat 13, SaturatedFat 7.7, Cholesterol 89.4, Sodium 65.7, Carbohydrate 24.8, Fiber 0.3, Sugar 20.9, Protein 3.9
MEYER LEMON CAKE
Provided by Food Network
Number Of Ingredients 21
Steps:
- For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
- For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
- For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
- Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.
MEYER LEMON CURD FOR MARTHA'S ANNIVERSARY CAKE
You will need seven cups of curd to complete Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk egg yolks, zest, lemon juices, and sugar in a medium-size, heavy saucepan. Cook over medium heat, whisking constantly, until mixture is thick enough to coat back of spoon, 8 to 10 minutes.
- Remove from heat. Add salt and butter, whisking until smooth. Pour through a fine sieve into a medium bowl; discard solids. Press plastic wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until firm and cold, at least 1 hour and up to 1 day.
MEYER LEMON CUSTARD CUPS
Make and share this Meyer Lemon Custard Cups recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
- Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
- Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
- Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
- Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.
Nutrition Facts : Calories 240.3, Fat 13.1, SaturatedFat 7.7, Cholesterol 95.8, Sodium 64.1, Carbohydrate 27.8, Fiber 0.3, Sugar 24.2, Protein 3.9
MEYER LEMON CREPE CAKE
Used in the curd and the candied topping, Meyer lemons subtly elevate this luscious dessert. The candied lemons, crepes, and filling are all make-ahead ingredients that can assembled just before serving.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
- Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
- Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
- Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
More about "meyer lemon custard cakes recipes"
MEYER LEMON CUSTARD CAKES RECIPE | BON APPéTIT
From bonappetit.com
4/5 (4)Servings 8
- Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD Custard cakes can be made 1 day ahead. Keep chilled.
- Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
MEYER LEMON SHORTCAKES WITH MEYER LEMON CURD AND …
From bonappetit.com
MEYER LEMON PUDDING CAKES + HONEYED CHEVRE …
From thekitchenmccabe.com
10 BEST MEYER LEMON DESSERTS RECIPES | YUMMLY
From yummly.com
MEYER LEMON PUDDING (SUPER EASY RECIPE!) - THE VIEW …
From theviewfromgreatisland.com
MEYER LEMON CUSTARD – DR. KELLYANN
From drkellyann.com
10 BEST MEYER LEMON CAKE RECIPES | YUMMLY
From yummly.com
MEYER LEMON CUSTARD CAKE RECIPE MAGIC | WHITE ON …
From whiteonricecouple.com
5/5 (9)Total Time 1 hr 30 minsCategory DessertCalories 281 per serving
- Beat the egg yolks, confectioner's sugar, and meyer lemon zest until light and fluffy, about 2 minutes. Mix in the melted butter and the tablespoon of water for about 1 minute or until evenly incorporated.
MEYER LEMON CUSTARD CAKES - REALITY BAKES
From realitybakes.com
5/5 (2)Estimated Reading Time 4 minsCategory DessertTotal Time 45 mins
- Bring water to a simmer on the stove, enough to halfway-fill the roasting pan later. A tea kettle works great for this.
MEYER LEMON CUSTARD CAKES - BIGOVEN.COM
From bigoven.com
ULTIMATE MEYER LEMON CAKE RECIPE - JOJOTASTIC
From jojotastic.com
MEYER LEMON CUSTARD CAKES - PLAIN.RECIPES
From plain.recipes
MEYER LEMON CUSTARD CAKES | RECIPE | LEMON CUSTARD, CUSTARD …
From pinterest.com
MEYER LEMON MAGIC CUSTARD CAKE RECIPE | YUMMLY
From pinterest.com
HOW TO MAKE THE BEST MEYER LEMON PUDDING CAKE!
From 24carrotkitchen.com
MEYER LEMON PUDDING CAKE - SIMPLY SCRATCH
From simplyscratch.com
GRANDMA’S RECIPE OF THE MONTH: MEYER LEMON CUSTARD SOUFFLé
From lizthechef.com
MEYER-LEMON-CUSTARD CAKES WITH BLACK-SESAME CRUNCH DESSERT …
From tastingtable.com
21 MEMORABLE, MAGICAL MEYER LEMON RECIPES - COOKING CHEW
From cookingchew.com
31 BEST MEYER LEMON RECIPES TO MAKE THE MOST OF CITRUS SEASON
From epicurious.com
MEYER LEMON CURD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEYER LEMON PUDDING CAKES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MEYER LEMON MAGIC CUSTARD CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MEYER LEMON CUSTARD CAKE - KITCHEN CONUNDRUM | RECIPE
From pinterest.ca
MEYER LEMON SOUR CREAM CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
MEYER LEMON ALMOND CAKE - THE FLOURED TABLE | GLUTEN FREE, …
From theflouredtable.com
MEYER LEMON CUSTARD CAKE RECIPE MAGIC - FOOD NEWS
From foodnewsnews.com
MEYER LEMON CAKE RECIPE - SERIOUS EATS
From seriouseats.com
LEMON CUSTARD CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
MEYER LEMON CURD RECIPE - BOWL ME OVER
From bowl-me-over.com
MEYER LEMON CUSTARD CAKES - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
MEYER LEMON PUDDING CAKE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
30 BEST MEYER LEMON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEYER LEMON CUSTARD CAKES RECIPE - NEW RECIPES - 2022
From lr.kampod.name
MEYER LEMON PUDDING CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MEYER LEMON CURD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #fruit #citrus #lemon
You'll also love