Lemon Custard Cakes

Name: Lemon Custard Cakes
Ingredients: oil spray for ramekins; 3 large eggs (separated); 1 1/2 c. low-fat (1%) milk; 1 1/2 Tbsp. unsalted butter, softened; 3/4 c. sugar; 1/4 c. flour; 5 Tbsp. fresh lemon juice; 2 tsp. freshly grated lemon zest (grated rind); confectioners sugar for sprinkling

9 ingredients

5 steps

Ingredients

oil spray for ramekins
3 large eggs (separated)
1 1/2 c. low-fat (1%) milk
1 1/2 Tbsp. unsalted butter, softened
3/4 c. sugar
1/4 c. flour
5 Tbsp. fresh lemon juice
2 tsp. freshly grated lemon zest (grated rind)
confectioners sugar for sprinkling

Directions

1

Coat six 6 ounce ramekins (6 ounce custard baking cups) with oil.
2

In small bowl, whisk egg yolks and milk.
3

In bowl with electric mixer, beat butter and sugar until combined well.
4

Beat in flour, lemon juice and zest with a pinch of salt.
5

Beat in yolk mixture well.

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