LEMON CUSTARD CAKE
This is a very easy to make and very refreshing on a hot day. Great dessert to cap off a summer cook out. Cook time is chill time.
Provided by Jenny White
Categories Dessert
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Tear the angel food cake into bite size pieces.
- In a mixing bowl, combine the pudding mix, milk and sour cream.
- Beat until thickened, about 2 minutes.
- Spread over cake.
- Spoon pie filling on top.
- Chill until serving time.
Nutrition Facts : Calories 272.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 12.7, Sodium 383.2, Carbohydrate 52.2, Fiber 0.4, Sugar 15.2, Protein 4.8
LEMON CUSTARD PUDDING CAKE
This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.
Provided by Mare
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
- In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
- Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
- In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
- Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 49 g, Cholesterol 95.6 mg, Fat 9.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 92.3 mg, Sugar 45 g
LEMON CUSTARD CAKES
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. 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 liquid).
- 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 (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.
Nutrition Facts : Calories 161 g, Fat 6 g, Protein 5 g
LEMON CUSTARD CAKE
This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.
Nutrition Facts : Calories 184 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY-LEMON CUSTARD CAKES
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.
Provided by echo echo
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.
LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
LEMON CURD-FILLED ANGEL FOOD CAKE
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 91mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.
MARGARET ATWOOD'S BAKED LEMON CUSTARD
Categories Milk/Cream Egg Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)
MEYER LEMON CUSTARD CAKES
A comforting dessert that's a cross between a soufflé and a cake.
Provided by Josie Le Balch
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Chill Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
- Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
- Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
- Sold at some supermarkets and at specialty foods stores.
LEMON CUSTARD
Chef Pasquale Martinelli makes this lemon custard for his sporcamusi recipe, a phyllo pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Place all ingredients into a medium saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 6 to 8 minutes. Strain custard through a fine mesh strainer. Use immediately.
More about "lemoncustardcake recipes"
COCONUT CUSTARD CAKE RECIPE - HEATHER HO | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Butter and flour a 9-by-2-inch round cake pan. In a medium bowl, sift the cake flour with the baking powder, baking soda and salt. In another bowl, combine the buttermilk with the coconut milk and vanilla.
- In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. At low speed, beat in the dry ingredients in 3 batches, alternating with the buttermilk mixture.
- Scrape the batter into the prepared pan and lightly smooth the surface. Bake for about 40 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack and let cool completely. Wrap the cake in plastic and refrigerate until chilled.
LEMON CUSTARD CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
- Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
LEMON CUSTARD PIE - EVERYDAY PIE
From everydaypie.com
- Roll out the pie dough to an 11″ circle and line a 9” pie plate with the pastry, crimping the edges as desired. Place in the freezer to firm up for 10-20 minutes.
- Place the pie onto your oven’s middle rack and bake it for 50-55 minutes, or until the custard has puffed up and set nearly throughout, but still slightly wobbly in the middle. The pie should have a temperature of 190ºF in the middle.
- Add all the ingredients to the bowl of an electric mixer and whip on medium speed until the cream has reached soft stiff peaks, about 2 minutes. Keep a close eye though because it will go from perfectly whipped to over-whipped in a matter of seconds.
LEMON CUSTARD CAKE - LIKE MOTHER, LIKE DAUGHTER
EDNA'S LEMON CURD CAKE - THIS IS SWEET LEMON PERFECTION
LEMON MAGIC CUSTARD CAKE - BARGAIN MUMS
From bargainmums.com.au
- Separate the eggs, adding the egg yolks to a large mixing bowl. Add the egg whites to the bowl of a stand mixer and beat until stiff peaks form. Set the eggs whites aside.
- Add the sugar to the bowl with the egg yolks and whisk until well combined. Add the melted butter, lemon zest and lemon juice and whisk once again. Gradually add the flour, whisking well in between each addition, then repeat with the milk.
LEMON CUSTARD TEA CAKES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
- To make the custard, place custard powder and sugar in a small saucepan and add just enough milk to make a paste then add remaining milk and slowly bring to the boil over medium heat, stirring constantly and then reduce heat and simmer for 2 minute and then set aside to cool completely, stirring occasionally and then stir through lemon curd and rind.
- Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy and then add eggs, one at a time, beating well after each addition and beat in flour and milk until well combined.
LEMON CUSTARD CAKES - COOKEATSHARE
From cookeatshare.com
MAGIC CUSTARD CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
LEMON CUSTARD CAKES RECIPE - DELISH
From delish.com
LEMON CUSTARD CAKE - LUNCH RECIPES
From fooddiez.com
LEMON BETTER THAN SEX CAKE - THE ... - THE KITCHEN MAGPIE
From thekitchenmagpie.com
LEMON CUSTARD CAKE - TRE MARI BAKERY
From shop.tremaribakery.ca
LEMON CUSTARD CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON MERINGUE CHEESECAKE | EASY HOMEMADE CHEESECAKE RECIPE
From lifeloveandsugar.com
LEMON CUSTARD CAKE IS A QUICK AND EASY DESSERT RECIPE ...
From pinterest.ca
LEMON CUSTARD CAKE - JELLIBEAN JOURNALS
From jellibeanjournals.com
THE SECRET LEMON CUSTARD RECIPE (FROM A PROFESSIONAL CHEF ...
From foodanddating.com
LEMON CUSTARD CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY LEMON CURD RECIPE - THE BEST RECIPE!! 'BACK ... - YOUTUBE
From youtube.com
LEMON CUSTARD CAKE | BAKED GOODS | QUENCH MAGAZINE
From quench.me
RACHEL RODDY’S RECIPE FOR SPONGE CAKE WITH LEMON CUSTARD ...
From theguardian.com
HOW TO MAKE LEMON CURD | FEATURES - JAMIE OLIVER
From jamieoliver.com
LEMON CUSTARD CAKE #2 RECIPE
From bakerrecipes.com
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE ...
From natashaskitchen.com
LEMON ICEBOX CAKE - RECIPE - FINECOOKING
From finecooking.com
LEMON CUSTARD CAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
LEMON CUSTARD CAKES | CUSTARD CAKE RECIPES ... - PINTEREST
From pinterest.com
LEMON CAKE WITH LEMON BUTTER CREAM AND LEMON CUSTARD ...
From pinterest.ca
LEMON CUSTARD CAKE - REAL FOOD LIFESTYLE MARKET
From realfoodmarket.info
LEMON CUSTARD CAKE - CRECIPE.COM
From crecipe.com
LEMON CUSTARD CAKE - BIGOVEN.COM
From bigoven.com
LEMON CUSTARD CAKE | RECIPE | CUSTARD CAKE RECIPES, LEMON ...
From pinterest.ca
LEMON CUSTARD CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
LEMON CUSTARD CAKE - CHAMPSDIET.COM
LEMON CUSTARD CAKE RECIPE - YUMMY INSPIRATIONS
From yummyinspirations.net
MAGIC CUSTARD CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
You'll also love