Fluffy and fresh from the oven!
This is the perfect time of the year to make Lemon Charlottes! The Meyer lemons are bursting out everywhere. After all, who would not love a delicate sponge cake with a rich lemon custard baked inside? This recipe is a special request for a dear family friend. This is one of her favorite recipes of mine. I hope you enjoy it as much as we have over the years. This one is for you Bunnie! God bless you and your family! Click "Read More" below for the details!
The Meyer lemons are bursting out everywhere around here!
Thoroughly butter the ramekins...
Separate the eggs...
Add the lemon zest to the rest of the ingredients and mix well...(everything except the egg whites)
Whip the egg whites into firm peaks. Be careful not to over beat them.
Fold the egg whites into everything...
Fill the ramekins and bake in a water bath at 325 degrees F...
Bake until golden and set (about 25 minutes)...
Chill and invert onto a plate. Top with whipped cream and additional lemon zest if you like!
Sweet lemon custard baked into a delicate spongecake. Lemon Charlotte ready to enjoy!
Lemon Charlottes for Bunnie!
1 1/2 cups sugar
6 Tbsp flour
1/2 tsp salt
6 egg yolks
3 cups milk
3/4 cup lemon juice (Meyer lemons are ideal, but not required)
2-3 Tbsp lemon zest
6 egg whites whipped into firm peaks
Directions:
preheat oven to 325 degrees
Combine the sugar, flour, and salt in a separate bowl and stir well.
Beat the egg yolks together with the milk in another bowl.
Add the egg yolk/milk mixture to the sugar/flour mixture and mix well. Combine into a single bowl.
Add the lemon juice and lemon zest.
Fold in the firmly beaten egg whites.
Pour into *8 well-buttered ramekins and bake in a water bath in a 325 degree oven until golden and set (about 25 minutes).
Chill and un-mold from the ramekins onto a plate. Top with whipped cream for garnish if you like!
*Note:
This recipe will fill 8 average ramekins. Your yield may vary slightly depending upon the size of your cooking vessels.
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