Baked Lemon Custard Cake

When I need a simple dessert that I can make in a hurry, I make these custards. They look like a great deal of effort which couldn't be further from the truth. Not only are these quick and delicious, they only have 161 calories and 5 grams of fat per custard.



Makes 6 custards
3 large eggs, separated
1/2 cup sugar
2 tbsp flour
3 tsp lemon zest
1/3 cup fresh lemon juice
1 cup low fat milk
1/4 tsp salt
powdered sugar for dusting

Preheat the oven to 350. Set a kettle of water to boil. Spray 6 custard cups with baking spray or you can use an 8 inch square baking dish. Place your custard cups into a roasting pan the you have lined with a clean kitchen towel. The towel will prevent the cups from sliding around as you place and remove them from the oven. In a large bowl, whisk together the egg yolks, and sugar until the yolks are light in color. Whisk in the flour and then finish with the milk. Gradually whisk in the lemon zest and juice. With an electric mixer, beat the egg whites until stiff peaks form. Gently fold the whites into the lemon mixture. The batter will appear thin at this point. Divide the mixture evenly among each cup and place them in the lined pan. Fill the roasting pan with the boiling water until is comes half way up the sides of the custard cups. Bake until the puddings are puffed and lightly browned about 20-25 minutes. Serve warm or at room temp. Dust with powdered sugar before serving.