Recipe of the Week: Lizzie's Lemon Creme Cake Delight
THIS WEEK’S WINNER
Elizabeth Whitehead of Huntley will receive a $25 gift certificate
provided by Joseph’s Marketplace in Crystal Lake.
Note: Winner should contact merchant to obtain their prize.
Lizzie’s Lemon Creme Cake Delight
1 cup white sugar
2 1/2 tablespoons unbleached flour
1/2 tablespoon cornstarch
1/8 teaspoon salt
2 eggs, yolks and whites separated
1 cup milk
4 tablespoons of lemon zest, divided
3 tablespoons freshly squeezed lemon juice
1/4 cup Turbinado sugar (sugar in the raw)
Sweet whipped creme for topping
Preheat the oven to 325 degrees F.
Grease six ramekins of custard cups with cooking spray or melted butter.
In a large bowl, mix white sugar, flour, cornstarch and salt. Mix in egg yolks, milk, 2 tablespoons of lemon zest and lemon juice.
In a small bowl, whip egg whites until stiff. Gently fold into larger bowl.
In a small bowl, combine Turbinado sugar with remaining 2 tablespoons of lemon zest.
Place ramekins in a cookie sheet with sides. Fill each ramekin evenly. Pour hot water into cookie sheet until water goes halfway up the ramekin.
Bake for 35 minutes. Make sure the water never evaporates completely from the pan. The cake will be finished when it is slightly brown and a toothpick poked into the center comes out clean.
Remove from oven and cool about 5 minutes before serving warm with whipped cream. Cake also can be served chilled by loosely covering it in plastic wrap and storing in the fridge before serving.
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