Lemon Cake Custard

By commercecook

This cake will separate when cooked, leaving a sponge type cake on top and a custard on the bottom of the ramekin.

Ingredients

• 3 eggs
• 1 cup sugar, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1/3 cup lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon grated lemon peel

Details

Servings 6

Preparation

Step 1

Separate eggs and let stand at room temperature for 30 minutes. In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks and add to lemon mixture.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.

Spoon into six greased 8 ounce ramekins. Place in a 9x13 inch baking pan. Add 1 inch of hot water to pan. Bake, uncovered, at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve immediately or chilled. To serve chilled, you can turn over the ramekin onto a plate the next day and it will retain its shape. I also think that 6 ounce ramekins work best. You can get 8 from a recipe.