Best Margaret Atwoods Baked Lemon Custard Recipes
MARGARET ATWOOD'S BAKED LEMON CUSTARD CAKE
This is a really neat recipe because, as the batter bakes, it separates into two distinctive layers - cake on top and custard on the bottom. It looks very impressive, guests will have no idea how simple it is to prepare! This custard/cake has a very bold lemony flavour. (It also works well with Splenda so can be modified for diabetics.) If you don't have individual ramekins, this can be made in a deep pie pan or an 8x8 baking pan. Margaret Atwood is an iconic Canadian author and the recipe was published in Bon Appétit (Jan. 2006).
Provided by blucoat
Categories Tarts
Time 50m
Yield 6 ramekins
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Butter six 3/4-cup custard cups or ramekins.
- Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture.
- Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold.
Nutrition Facts : Calories 217.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 122.7, Sodium 119, Carbohydrate 31.1, Fiber 0.2, Sugar 27.4, Protein 5
LEMON CUSTARD CAKE
Make and share this Lemon Custard Cake recipe from Food.com.
Provided by DarkLove
Categories Dessert
Time 25m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Tear angel food cake into bite-size pieces and place in a 13x9-inch pan.
- Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
- Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.
Nutrition Facts : Calories 263.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 9.9, Sodium 387.9, Carbohydrate 52.3, Fiber 0.4, Sugar 15.2, Protein 4.2
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
LEMON CUSTARD CAKE
This is a very easy to make and very refreshing on a hot day. Great dessert to cap off a summer cook out. Cook time is chill time.
Provided by Jenny White
Categories Dessert
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Tear the angel food cake into bite size pieces.
- In a mixing bowl, combine the pudding mix, milk and sour cream.
- Beat until thickened, about 2 minutes.
- Spread over cake.
- Spoon pie filling on top.
- Chill until serving time.
Nutrition Facts : Calories 272.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 12.7, Sodium 383.2, Carbohydrate 52.2, Fiber 0.4, Sugar 15.2, Protein 4.8
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
MARGARET ATWOOD'S BAKED LEMON CUSTARD
Categories Milk/Cream Egg Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)
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