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Lemon Charlottes for Bunnie!

1/25/2018

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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!


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The Meyer lemons are bursting out everywhere around here!
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Thoroughly butter the ramekins...
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Separate the eggs...
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Add the lemon zest to the rest of the ingredients and mix well...(everything except the egg whites)
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Whip the egg whites into firm peaks. Be careful not to over beat them.
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Fold the egg whites into everything...
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Fill the ramekins and bake in a water bath at 325 degrees F...
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Bake until golden and set (about 25 minutes)...
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Chill and invert onto a plate. Top with whipped cream and additional lemon zest if you like!
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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
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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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    Author

    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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