Meyer Lemon Custard Cakes Food
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.
LEMON CUSTARD CAKE
Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor.
Provided by Vera Z.
Categories desserts
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
- Whip the egg whites until STIFF peaks form, set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add melted butter and vanilla and mix until evenly combined.
- Mix in flour until evenly incorporated.
- Add lemon juice and lemon zest and mix until combined.
- Slowly beat in the milk until well combined.
- Add egg whites and whisk by hand. You don't need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
- Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
- Cool the cake completely before dusting it with powdered sugar.
- Store leftovers in the fridge
GRANDMA'S RECIPE OF THE MONTH: MEYER LEMON CUSTARD SOUFFLé
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
- Beat the egg yolks with a fork and add to mixture. Mix until well blended.
- Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
- Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
- Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.
MEYER LEMON CURD
Yield Makes about 1 2/3 cups
Number Of Ingredients 4
Steps:
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
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 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
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MEYER LEMON CUSTARD CAKES RECIPE | BON APPéTIT
Preparation Step 1. Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar,... Step 2. …
From bonappetit.com
4/5 (4)Servings 8
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 PUDDING CAKE - THE NAPTIME CHEF
2 T. grated Meyer lemon zest ½ c. fresh Meyer lemon juice 1 ¼ c. whole milk 5 eggs, separated, yolks in one bowl with whites in another; …
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Estimated Reading Time 2 mins
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MEYER LEMON PUDDING CAKES RECIPE - GOOD HOUSEKEEPING
From lemons, grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually …
From goodhousekeeping.com
Cuisine FrenchTotal Time 1 hrServings 8Calories 170 per serving
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- Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides.
- Shake out any excess. On sheet of waxed paper, with fork, combine flour, 1/3 cup sugar, and salt.
HOW TO MAKE THE BEST MEYER LEMON PUDDING CAKE! - 24 CARROT ...
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Ratings 6Category Dessert, Dessert Topping/Icing/FrostingCuisine American, DessertTotal Time 32 mins
- Place 6 ramekins on a baking sheet and spray ramekins lightly with spray oil (I use coconut oil).
- Using an electric mixer, whip egg whites until frothy with soft peaks. (Set aside frothy egg whites to be added later in the recipe.)
- In a new, separate mixing bowl, place zest, lemon juice, yolks, coconut milk, maple syrup and vanilla extract and whisk until fully incorporated.
MEYER LEMON CUSTARD CAKES - REALITY BAKES
Preheat oven to 350°. Lightly grease 6 ramekins. Bring water to a simmer on the stove, enough to halfway-fill the roasting pan later. A tea kettle works great for this. Add the …
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5/5 (2)Estimated Reading Time 4 minsCategory DessertTotal Time 45 mins
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- 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 FLAN RECIPE - COOKING ON THE WEEKENDS
Add the milk, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla to a blender. Blend until it’s smooth, about 5 seconds. (You can also use an electric mixer and …
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5/5 (12)Total Time 5 hrs 45 minsCategory DessertCalories 164 per serving
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5/5 (12)Total Time 5 hrs 45 minsCategory DessertCalories 164 per serving
- Add the sugar to a medium-sized sauce pot, and place it over medium-high heat. Watch it carefully and do not stir. Once the sugar begins to melt and becomes an amber color, swirl the pot every so often, gently until the sugar has completely dissolved. This will take about 5 to 10 minutes, and it will be a medium amber color at this point. Immediately pour in a 9 x 2-inch cake pan (or pie dish, or special flan pan) and quickly swirl it around to coat the bottom. The goal is to cover the entire bottom, but don’t worry if it doesn’t quite make its way to the edges, as it will melt again in the oven.
- Add the milk, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla to a blender. Blend until it’s smooth, about 5 seconds. (You can also use an electric mixer and a mixing bowl to do this.)
- Place the prepared pan in a large roasting or baking pan. Pour the egg mixture into the cake pan, over the caramel coating. Add enough hot water to the roasting/baking pan, to come halfway up sides of the cake pan. (This is called a water bath, and adds moisture to the oven, which keeps the flan from becoming rubbery or cracking.)
LEMON CUSTARD CAKE - LIKE MOTHER, LIKE DAUGHTER
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4.6/5 (31)Estimated Reading Time 4 mins
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4.6/5 (31)Estimated Reading Time 4 mins
- Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
- In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
- Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
MEYER LEMON CUSTARD CAKE RECIPE MAGIC - WHITE ON RICE COUPLE
This meyer lemon magic custard cake version is just as delicious as the vanilla version, but not as sweet. It’s lifted with the floral and sweet essence of meyer lemon, along …
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5/5 (9)Total Time 1 hr 30 minsCategory DessertCalories 281 per serving
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 PUDDING CAKE - SIMPLY SCRATCH
Place the egg yolks in a large bowl and the egg whites in a medium sized bowl. To the egg yolks, add in a tablespoon of melted (cooled) butter and 1 tablespoon Meyer lemon zest. Whisk until combined and creamy. Squeeze a couple Meyer lemons and strain the juice, to catch any seeds, until you get 1/3 cup of the Meyer lemon juice.
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MEYER LEMON PUDDING CAKE - LIMONEIRA
Sweet-tart and uniquely fragrant, Meyer lemons are perfect for baking. A pudding cake is a kind of baked custard - light and airy, with a melt in your mouth texture,. It’s fancy enough for company, but easy enough to make any day of the week. Meyer lemon pudding cake also makes a flavorful addition to a brunch buffet table.
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Preparation. Preheat oven to 350ºF. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside. Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
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Meyer lemons make a great lemon curd because they are sweet and don't require as much sugar as curd made with traditional lemons. You only need a few simple ingredients to make lemon curd: butter, Meyer lemons, sugar, and egg yolks. The mixture is gently cooked over a water bath to achieve a velvety texture without scrambling the eggs.
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5/5 (7)Total Time 20 minsCuisine AmericanCalories 73 per serving
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MEYER LEMON CUSTARD CAKES | THE TABLE FOR ONE
I still have lots of Meyer lemon juice leftover, so hopefully I’ll have a more successful adventure that appropriately takes advantage of these lemons’ delicious flavor, and soon. (Meyer) Lemon Custard Cakes. From Everyday Food (a Martha Stewart publication), 2004. Unsalted butter, room temperature, for custard cups; 3 large eggs, separated
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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.
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Divide custard equally among the ramekins. Place ramekins in a large roasting pan. Pour enough hot water to come halfway up the sides of ramekins. Bake custards until golden brown and set on top (custard cakes will have a soft center), about 25-27 minutes. Cool slightly, and refrigerate custard cakes.
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MEYER LEMON CUSTARD CAKE RECIPES
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.
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MEYER LEMON CURD | FOODTALK
Make this easy Meyer Lemon Curd Recipe and you can use it for desserts, filling, as a condiment, and more! You only need four ingredients to make this delicious treat. Once you make homemade lemon curd you will never buy store-bought again! There are so many different ways you can use lemon curd including in desserts or as a dipping sauce. Lemon curd lasts up to a …
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2 tablespoons finely grated Meyer lemon peel or regular lemon peel; 1 8-ounce container chilled crème fraîche; Recipe Preparation. 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.
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You also mix everything in a blender before adding any heat, so you start with one mixture going into your double boiler. It’s much easier than most custard recipes we’ve seen, and the result is a delicious, sweet lemon custard! A serving has 83 calories, 1 gram of carbs and one gram of fiber. Get the recipe. Meyer Lemon Mug Cake
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