Miniature lemon custard cakes
Miniature lemon custard cakes recipe in the cake category
Recipe ingredients:
- 3 tablespoons butter
- 1 cup granulated sugar
- 3/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 2 eggs
- 6 egg whites
- 8 ounces angel food cake, thinly sliced
Recipe method:
- Combine the butter and sugar in the top of a double boiler.
- Cook and stir over medium-high heat until well mixed and the butter is melted.
- Add lemon juice and grated zest and mix well.
- Combine eggs and egg whites and beat until frothy.
- Add to sugar mixture and cook, stirring constantly, until thick, about 10 minutes.
- Remove from heat and allow to cool slightly.
- Distribute one third of the cake slices among the bottoms of eight glass dishes.
- Cover with 1/3 of the lemon sauce.
- Repeat layers two more times, ending with a layer of lemon sauce on top.
- Cover each dish tightly and refrigerate for at least 6 hours or overnight before serving.
Tags: miniature, lemon, custard, cakes, recipe, cake, recipes, cooking