These simple to make lemon custard cups with a light, cakey top are refreshing and unique. The custard batter naturally separates during cooking to form a layer of actual lemon custard and a cake. Fresh and light, they are always a welcome treat at the end of a meal!
2tablespoonsUnsalted Buttersoftened (plus extra to butter the ramekins)
2/3cupGranulated Sugar
1/8teaspoonKosher Salt
3teaspoonsLemon Zest
4largeEggsroom temperature, separated
¼cupfreshly squeezed Lemon Juice
1cupWhole Milk
3tablespoonsAll Purpose Flour(gluten-free or regular)
Instructions
Preheat oven to 325 degrees. Butter 6 6-ounce custard cups or ramekins.
In the bowl of a standing mixer, cream together the softened butter, sugar, salt and lemon zest. Beat in egg yolks.
Slowly pour in lemon juice and milk, alternating with the flour; mix to combine.
In a separate upright mixer bowl or using a hand held mixer, beat the 4 egg whites until firm but not dry.
Fold the egg whites gently into the lemony batter just until combined. NOTE: it will be slightly lumpy.
Evenly spoon gently into the prepared custard cups (do not pour). Place custard cups into a 9-inch by 13-inch (or larger) baking pan. NOTE: they should not be touching each other. Add hot tap water to reach halfway up the side of the custard cups (water bath). TIP: place the baking dish on oven shelf before pouring the hot water in.
Cook until the custards are lightly browned on top and a knife comes out clean; approximately 30-40 minutes. Remove from oven and allow custards to remain in the water bath an additional 5 minutes to set. Transfer to a cooling rack. May be served hot or chilled.