miniature lemon custard cakes
Miniature Lemon Custard Cakes Make this the day before you plan to serve it. 3 tablespoons butter 1 cup granulated sugar 3/4 cup fresh lemon juice 1 tablespoon grated lemon zest
Ingredients
- 3tablespoonbutter
- 1cupgranulated sugar
- 3/4cupfresh lemon juice
- 1tablespoongrated lemon zest
- 2eggs
- 6egg whites
- 8ounceangel food cake, thinly sliced
Directions
- 1
Miniature Lemon Custard Cakes Make this the day before you plan to serve it
- 2
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
- 3
Cook and stir over medium-high heat until well mixed and the butter is melted
- 4
Add lemon juice and grated zest, and mix well
- 5
Combine eggs and egg whites, and beat until frothy
- 6
Add to sugar mixture and cook, stirring constantly, until thick, about 10 minutes
- 7
Remove from heat and allow to cool slightly
- 8
Distribute one-third of the cake slices among the bottoms of eight glass dishes