Meyer Lemon Custard Cakes

Meyer lemons are a cross between a lemon and a mandarin orange, resulting in a sweeter and less acidic flavor compared to regular lemons.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Meyer Lemon Custard Cakes

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 10 mins

Servings: 6 Calories: 1680

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Meyer lemon juice
• 1 tablespoon Meyer lemon zest
• 4 large Eggs
• ¹⁄₂ cup Granulated sugar
• ¹⁄₄ cup All-purpose flour
• 2 tablespoon Unsalted butter
• ¹⁄₂ cup Milk
• to taste for dusting Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease 6 ramekins.
2. In a bowl, whisk together the Meyer lemon juice, zest, eggs, granulated sugar, flour, melted butter, and milk until well combined.
3. Divide the mixture evenly among the prepared ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
5. Bake for 25 minutes or until the custard cakes are set.
6. Remove the ramekins from the baking dish and let them cool for 30 minutes.
7. Dust with powdered sugar before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 30g10%

Sugars 22g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.