Lemon Lava Cakes Food

LEMON LAVA CAKES

Steps:

• place lemon juice, sugar, eggs and salt in a medium saucepan on gentle heat
• whisk continuously for 5-8 minutes until mixture thickens - make sure you don't let it boil or the mixture will split
• whisk in butter and remove from heat once the butter has melted
• pour into a wide bowl to cool and place in the fridge
• when cool, put curd into a piping bag and keep refrigerated until ready to use
• preheat oven to 200c (390f) on bake, not fan
• lightly butter ramekins and dust with the extra sugar
• in a bowl beat the butter and sugar till fluffy
• gradually add the beaten eggs, then add the milk and zest
• sift in the flour and mix to incorporate well
• divide the batter between the 6 ramekins until just over half full
• take the piping bag (or plastic bag with the end snipped) and insert the tip of the nozzle into the middle of the mixture and pipe till the ramekin is two thirds full
• place ramekins on a baking tray and bake for 15-20 minutes, or until tops are golden and spring back when touched
• immediately run a knife around the edges of the cakes before turning them out onto plates
• serve and enjoy!

LEMON LAVA CAKE

Steps:

• Prepare cake mix as directed on box.
• Pour cake mixture into greased 9X13 baking dish.
• Combine dry pudding, milk, sugar, water, and lemon juice in bowl. Whisk together for 2 minutes until well combined and slightly thickened.
• Pour pudding mixture over cake mixture in pan. DO NOT spread it.
• Place baking dish onto a cookie sheet to catch any drips while baking.
• Bake at 350 for 55 minutes to an hour.
• Allow to cool 20 minutes while sauce thickens slightly. Dust with powdered sugar.

LEMON LAVA CAKE

Steps:

• Preheat the oven to 425°F. Spray 6 - 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
• In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for 1 minute. Stir well, and continue microwaving in 15-second intervals and stirring until the mixture is smooth.
• Stir in the flour, sugar, lemon curd, lemon zest and vanilla extract. Stir just until combined.
• Add the eggs and egg yolks, stir until well incorporated.
• Evenly divide the cake batter between the ramekins, and fill the ramekins ⅔ full.
• Bake for 20-25 minutes. The tops should be browned and spring back when touched. (In my oven, it took the full 25 minutes)
• Allow the cakes to rest for 5 minutes.
• Carefully run a knife tip around the ramekins' sides to ensure the cake is not sticking. Place a saucer on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
• Dust with powdered sugar if desired.