Imen Dridi Joy Of Cooking Lemon Sponge Custard is a mouth-watering dessert crafted with a combination of sugar, butter, eggs, vanilla extract, flour, lemon zest, milk, and lemon juice and is ready in 55 minutes!
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- Joy Of Cooking Spritz Cookie Recipe
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💛 Why You’ll Love This Lemon Sponge Custard Recipe:
- Delicate Texture: The combination of whipped egg whites and custard creates a fluffy, airy texture.
- Bright Lemon Flavor: Fresh lemon zest and juice infuse a zesty, refreshing taste.
- Versatile: Perfect for both casual gatherings and formal dinners, this dessert suits various occasions.
- Easy to Make: With simple ingredients and straightforward instructions, it’s accessible to all skill levels.
❓ What Is Joy Of Cooking Lemon Sponge Custard Recipe?
Joy Of Cooking’s Lemon Sponge Custard consists of sugar, butter, vanilla extract, eggs, lemon zest, flour, milk, and freshly squeezed lemon juice, resulting in a lusciously creamy yet light dessert.
🍋 Joy Of Cooking Lemon Sponge Custard Ingredients
- 1 cup (200 grams) granulated white sugar, divided
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (outer yellow skin of lemon)
- 1/3 cup (40 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup (80 ml) freshly squeezed lemon juice
- 1 cup (240 ml) milk (whole or reduced fat, but not skim)
- 1/8 teaspoon cream of tartar (optional)
🍮 How To Make Joy Of Cooking Lemon Sponge Custard
- Butter six 1-cup ramekins and set the oven to 325°F or 165°C.
- Add the egg yolks, vanilla, and lemon zest after creaming the butter and sugar until they are frothy.
- Blend in the flour, salt, milk, and lemon juice.
- Separately, whip the egg whites until firm peaks are formed by adding the cream of tartar and the extra sugar.
- Add the beaten egg whites to the batter delicately.
- Fill ramekins with batter and set them in a larger pan. Fill the pan halfway with hot water, making sure to cover the ramekins.
- Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted into the center of the cake comes out clean.
- Take out of the water bath and let cool a little before you serve.
- Dusted with powdered sugar, serve warm or at room temperature, and garnish with whipped cream and fruit, if preferred.
💭 Recipe Tips
- Ensure the egg whites are whipped to stiff peaks for optimal texture.
- Incorporate the beaten egg whites gently into the batter to maintain the airy consistency.
- Use freshly squeezed lemon juice for the best flavor.
- Place ramekins in a water bath to ensure even baking and prevent curdling.
🍦 What Pairs Nicely With Lemon Sponge Custard?
Accompany Lemon Sponge Custard with fresh berries or a citrus salad, a dollop of whipped cream, a scoop of ivanilla cream, and caramel sauce.
🎚 How To Store Leftovers Lemon Sponge Custard?
- In The Fridge: Keep leftover lemon sponge custard covered in the refrigerator for 1 to 2 weeks.
- In The Freezer: Freeze leftover lemon sponge custard in a freezer-safe container for up to 2 months. Allow to thaw in the fridge before eating.
🥵 How To Reheat Leftovers Lemon Sponge Custard?
- Oven: Throw leftover lemon sponge custard in an oven-safe plate and heat at 350°F for 10 minutes, until warmed through.
- Microwave: Heat leftover lemon sponge custard on medium heat for 1 to 2 minutes, checking frequently to avoid overheating.
FAQs
Why does my lemon sponge custard taste sour?
Your lemon spWhy does my lemon sponge custard taste sour onge custard may taste sour due to excessive lemon juice or insufficient sugar balancing the tartness.
What is the difference between lemon sponge custard and creme anglaise?
Lemon sponge custard incorporates flour for thickness, while crème anglaise relies solely on egg yolks, resulting in a thinner consistency.
Why did my lemon sponge custard curdle?
Overcooking lemon sponge custard causes proteins to bind tightly, resulting in curdling due to excessive heat and protein coagulation.
How do you fix lemon sponge custard that is too runny?
To fix runny lemon sponge custard, bake it for a bit longer or add a small amount of flour to thicken.
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Joy Of Cooking Lemon Sponge Custard Nutrition Facts
Amount Per Serving
- Calories 212
- Calories from Fat 18.9
- Total Fat 2.1g
- Sodium 0mg
- Carbohydrates 43g
- Net carbs 41.9g
- Fiber 1.1g
- Protein 3.1g
Joy Of Cooking Lemon Sponge Custard
Description
Joy Of Cooking Lemon Sponge Custard is a mouth-watering dessert crafted with a combination of sugar, butter, eggs, vanilla extract, flour, lemon zest, milk, and lemon juice and is ready in 55 minutes!
Ingredients
Instructions
- Butter six 1-cup ramekins and set the oven to 325°F or 165°C.
- Add the egg yolks, vanilla, and lemon zest after creaming the butter and sugar until they are frothy.
- Blend in the flour, salt, milk, and lemon juice.
- Separately, whip the egg whites until firm peaks are formed by adding the cream of tartar and the extra sugar.
- Add the beaten egg whites to the batter delicately.
- Fill ramekins with batter and set them in a larger pan. Fill the pan halfway with hot water, making sure to cover the ramekins.
- Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted into the center of the cake comes out clean.
- Take out of the water bath and let cool a little before you serve.
- Dusted with powdered sugar, serve warm or at room temperature, and garnish with whipped cream and fruit, if preferred.
Notes
- Ensure the egg whites are whipped to stiff peaks for optimal texture.
Incorporate the beaten egg whites gently into the batter to maintain the airy consistency.
Use freshly squeezed lemon juice for the best flavor.
Place ramekins in a water bath to ensure even baking and prevent curdling.
