Meyer Lemon Sponge Cups

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Though my photos generally don’t do the desserts justice… this photo REALLY doesn’t do this cake justice {check out the photo on the Food52 website if you want to see a pretty one}. It’s only one batter, but once these cups are baked… the batter (somehow) separates and creates a beautiful light pudding {like lemon curd} on the bottom and an inch tall worth of light sponge cake on top. It’s delightful and easy to make.  Though this recipe was not originally a gluten free recipe, since it used so little all-purpose flour, I thought it would be an easy recipe to substitute a gluten free flour right in… and it worked just fine! I used Cup 4 Cup flour, worked like a charm. I can’t sing the praises of this light dessert enough. It’s a great way to end a warm dinner during the winter months when Meyer Lemons are in season.

 

Adapted from Food 52’s Lemon Sponge Cups

2 tablespoons butter

1 cup sugar

4 tablespoons Gluten Free All- Purpose flour

1  Meyer lemon, grated rind and juice

1 ½ cup milk

3 eggs, separated

1 pinch salt

  1. Preheat oven to 350. In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual souffle dishes and place in pan of hot water. Bake in “moderate” oven (350, in my case) for 45 minutes. You will have a layer of lemon custard, with gorgeous, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large souffle dish. Aunt Mariah likes to garnish with a thin slice of lemon.

 

 

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