We’d also purchased some Meyer Lemons along with the Boise Citrus Trials. According to Wikipedia, Meyer Lemons are a cross between a lemon and an orange, and are sweeter and less acidic than a regular lemon. Also, they’re only available in the winter months, unlike other lemons, which are around all year.
What to make with the Meyer Lemons? We perused the Joy of Cooking for a lemon dessert recipe, thinking of maybe a lemon meringue pie. Instead we came across this: “This is a magical dessert. During baking, the batter mysteriously divides into a quivery layer of lemon custard on the bottom and a light and spongy cake on top.”
We were sold and decided to give it a try. Here’s the recipe:
Lemon Sponge Custard
- 2 tbsp butter
- 2/3 c sugar
- 1/8 tsp salt
Combine. Beat in, in order:
- 3 egg yolks
- 3 Tbsp flour
- ¼ c lemon juice
- 2 – 3 tsp lemon zest
- 1 c milk
In separate bowl, beat 4 lg egg whites until stiff but still moist. Fold gently into batter. Ladle into oven safe custard cups. Bake in a water bath 30-40 min. Let stand 10 min in water bath before serving.
This dessert can be served hot, warm, or cold. JOY suggested topping it with raspberry sauce, but we only had blueberries in our freezer so used those instead:
- 2 handfuls frozen blueberries
- 2 Tbsp sugar
Heat in cast iron until berries are thawed and warm. Puree a half the mixture and return to pan.
In order to get the most juice from these lemons, we heated them a little in hot water first, then rolled them around on the counter, firmly pressing with the palm of the hand, and then squeezed them out.