Lemon Custard Cakes

Source: Martha Stewart Everyday Food, March 2004
adapted by http://theresalwaysthyme.blogspot.com

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°. Set a kettle of water to boil. Butter six 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; 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 liquidy).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (it will be pudding on the bottom but a cakey layer on top), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
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