LEMON CUSTARD CAKE

Lemon Custard Cake is a delightful dessert that combines the tangy zest of lemons with the creamy richness of custard. The perfect balance of sweet and tart flavors makes it a popular choice for those who crave a unique and refreshing treat.

INGREDIENTS

4 eggs separated

¾ cup sugar

½ cup unsalted butter-melted and slightly cooled

1 teaspoon vanilla extract

¾ cup all-purpose flour

¼ cup freshly squeezed lemon juice

Grated zest from 2 large lemons

1 ¾ cups milk-lukewarm

INSTRUCTIONS

Preheat the oven to 160°C. Line a baking dish with parchment paper leaving overhang the sides and set aside.

In a mixing bowl, whip the egg whites until STIFF peaks form, set aside.

In another bowl beat the egg yolks and sugar until pale yellow. Add melted butter and vanilla and mix until evenly combined. Next mix in flour until evenly incorporated. Add lemon juice and lemon zest and mix until combined. Slowly beat in the milk until well combined.

Slowly add egg whites and whisk by hand. Do not over mix and do not need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking.

Pour the batter into the baking dish and bake for approx. 60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Do not overbake it and keep checking after first 35 minutes. Cool the cake completely before serving.

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