Best 2 Meyer Lemon Custard Cakes Recipes

Indulge in a delightful journey of flavors with our collection of tantalizing Meyer Lemon Custard Cakes. These treats are a harmonious blend of zesty citrus, creamy custard, and a hint of sweetness, resulting in a symphony of textures and tastes that will leave you craving more. From the classic Meyer Lemon Custard Cake, featuring a tender crumb and a luscious lemon custard filling, to the elegant Meyer Lemon Custard Tart, boasting a crisp pastry crust and a velvety custard center, each recipe offers a unique take on this timeless dessert. For a delightful twist, try the Meyer Lemon Custard Cupcakes, perfect for individuelle serving, or the Meyer Lemon Custard Bars, offering a delightful combination of tangy and sweet. And don't miss the Meyer Lemon Custard Bread, a comforting loaf cake with a moist crumb and a vibrant citrus flavor. No matter your preference, our collection of Meyer Lemon Custard Cakes promises an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

MEYER LEMON CREPE CAKE

Meyer Lemon Crepe Cake image

Used in the curd and the candied topping, Meyer lemons subtly elevate this luscious dessert. The candied lemons, crepes, and filling are all make-ahead ingredients that can assembled just before serving.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional

Steps:

Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

MEYER LEMON CUSTARD CAKES

Meyer Lemon Custard Cakes image

Bon Appétit | February 2009 - By Josie Le Balch - Read More http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Custard-Cakes-351277#ixzz1cVMoRv7R **cross between a soufflé and a cake

Provided by Queen Dana

Categories Dessert

Time 27m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup plus 2 tablespoons sugar, divided
1/4 cup all-purpose flour
1 pinch salt
1 1/3 cups whole milk
2 large eggs, separated
1/3 cup fresh meyer lemon juice or 1/3 cup regular lemon juice
2 tablespoons finely grated meyer lemon peel or 2 tablespoons regular lemon peel
1 (8 ounce) container chilled creme fraiche

Steps:

Preheat oven to 350°F Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.

Nutrition Facts : Calories 228, Fat 13, SaturatedFat 7.7, Cholesterol 89.4, Sodium 65.7, Carbohydrate 24.8, Fiber 0.3, Sugar 20.9, Protein 3.9

Tips:

Use fresh Meyer lemons. The zest and juice of Meyer lemons give these cakes their bright, citrusy flavor. If you can't find Meyer lemons, you can substitute regular lemons, but the flavor will be slightly less sweet and fragrant.
Cream the butter and sugar until light and fluffy. This will help to incorporate air into the batter, making the cakes light and tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can make the cakes tough.
Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking will make the cakes dry.
Let the cakes cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

These Meyer lemon custard cakes are the perfect treat for any occasion. They are light, fluffy, and bursting with citrus flavor. The custard filling is rich and creamy, and the glaze is the perfect finishing touch. Whether you are serving them for dessert or a special breakfast, these cakes are sure to be a hit.