Description
A zesty and creamy lemon custard cake that combines the lightness of cake with the richness of custard.
Ingredients
Scale
For the Crust:
- 3 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Grease an 8-inch square baking dish.
- In a large bowl, beat egg yolks and sugar until light and fluffy. Stir in melted butter, flour, milk, lemon juice, lemon zest, and salt.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture until just combined.
- Pour the batter into the prepared baking dish. Place the dish in a larger pan and fill the larger pan with hot water halfway up the sides of the baking dish.
- Bake for 45-50 minutes, or until the top is golden and the center is set. Let cool before dusting with powdered sugar if desired.
Notes
You can customize the seasonings to taste.