Lemon Cups

I took a break from cleaning last night to make these lovely lemon cups... I was craving something lemony, but I wanted something light, as opposed to rich and dense like lemon bars.

These bake up to a very light spongy cake layer on top and a layer of lemon curd on the bottom. They are also delicious made with lime juice instead of lemon juice. A wonderful light summer dessert when served chilled, but who has the patience to let them chill? They are also great served warm with a bit of vanilla ice cream.

You will want 3 bowls, measuring cups, a whisk (or fork), a rubber spatula, and a mixer handy (unless you have great upper arm muscles and routinely whisk egg whites to stiff peaks by hand).

I've tried to take a couple of pictures to share the light custardy goodness, but really no picture can do them justice.


Can you see the layers in the picture below? It's not too obvious, but they're there, I promise.


I had mine warm with a bit of whip cream, mmmmm... because like I said, who has the patience for them to chill.

Lemon Cups


3 large eggs
1 1/2 cups whole milk
1 cup + 2 Tbsp sugar
1/4 cup flour
2 1/2 Tbsp butter, melted
1/3 cup lemon juice, I prefer fresh squeezed, but bottled works in a pinch
zest of 1 lemon


Preheat oven to 350 degrees.
Grease 8 6 oz ramekins, or 6 8 oz ramekins.
Separate eggs, placing yolks in one bowl (A) and whites in your mixing bowl(B).
Add milk to the egg yolks and whisk together with a fork or whisk.
Whip egg whites to stiff peaks, transfer to another bowl(C) temporarily.
Add the sugar and flour to the mixing bowl(B) and mix together.
Pour the melted butter into the flour and sugar mixture and mix together.
Add the lemon juice and zest to the butter, flour and sugar mixture and turn mixer on low, once combined slowly pour in the egg yolk and milk mixture.
Fold the egg whites into the mixture in the mixing bowl(B).
Place the ramekins in a cake pan, and pour the mixture evenly into the ramekins.
Finally, place the cake pan in the oven and slowly fill the pan around the ramekins with water up to 1" to create a water bath.
Cook at 350 for 35-40 minutes, until light brown on top and the top of the cake springs back when touched.

Serve warm or chilled, topped with whip cream or vanilla ice cream.

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