Best Margaret Atwoods Baked Lemon Custard Cake Recipes

Meyer Lemon Custard Cakes image

Provided by Queen Dana

Categories Dessert

Time 27m

Yield 8 serving(s)

Number Of Ingredients 8

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

Lemon Custard Cake image

Provided by Jenny White

Categories Dessert

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
1 (3 1/16 ounce) package lemon pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling

Steps:

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

Lemon Custard Cake image

Provided by DarkLove

Categories Dessert

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 angel food cake (10 inch)
1 (3 1/2 ounce) package instant lemon pudding
1/2 cup cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling

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

Margaret Atwood's Baked Lemon Custard image

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

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.)