Lemon Custard Cakes

You know, while in the midst of attempting to vacuum the family room today, I realized something.

I say attempting, because I was quite confounded as to why the machine wasn’t working – and reparations were futile, so obviously I had to cut my losses and stop while I was ahead.


Anyway, while sitting on the floor with Daisy, trying to figure out what was malfunctioning (with the vacuum, not me) I looked at the walls in the family room and realized that I haven’t finished my great painting adventure. What’s that? You don’t remember what that was? Well, let’s just step into our little time machine and go back about 8 months, when I had the ingenious idea to repaint the house, room by room. Let’s see – by my calculations…… counting on fingers ….. I did the dining room, the TV room, Sabrina’s room, Alexander’s room, my bathroom, and the kitchen.

That means I still have 6 rooms to go. 

Better quit slacking and make it happen – because these walls won’t paint themselves!


Lemon Custard Cakes – adapted from Martha Stewart

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees. Butter four 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
In a large bowl, whisk egg yolks and sugar until light, then whisk in flour. Gradually whisk in lemon juice, then milk and zest.
With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with hot tap water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

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