Lemon Custard Cakes

This is a yummy recipe is you love lemon, custard and cake.  It was also a quick FHE treat and made 6 individual little cakes.  It also only has 161 calories per cake which isn't bad.  

 

LEMON CUSTARD CAKES

Unsalted butter, at room temp, for custard cups

3 Large eggs, separated

1/2 c sugar

2 Tbsp flour

2-3 tsp grated lemon zest (from 1 lemon)

1/4 C fresh lemon juice

1 C milk

1/4 tsp salt

Confectioners sugar for dusting

1. Preheat oven to 350. Boil a pot of water. Butter six 6-oz. custard cups, and place them in roasting pan or baking dish lined with a kitchen towel.
2. In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light; whisk in the flour. Gradually whisk in the lemon zest and juice, then whisk in the milk.
3. With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon mixture; gently fold in with a whisk (the batter will be thin.)
4. Divide the batter among the prepared cups. Place the pan in the oven, and fill with boiling water to reach halfway up the sides of the cups. Bake until the puddings are puffed and lightly browned, 20 to 25 minutes. Serve warm or at room temperature, dusted with confectioners sugar.