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!
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
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!
This recipe will fill 8 average ramekins. Your yield may vary slightly depending upon the size of your cooking vessels.