Ingredients

How to make it

  • Preheat oven to 325 degrees.
  • Butter the Ramekins and dust the insides with sugar.
  • Crack eggs and separate the yolks from the whites. In a medium bowl, put the eggs whites in and beat with a whisk until they reach soft peaks. Set them aside.
  • In another medium bowl, combine dry ingredients. Put the flour, salt, and sugar in and set aside.
  • Place the egg yolks into a 3rd medium bowl. Add the buttermilk.
  • In a small bowl, squeeze the lemons until you get 2 1/2 Tbsp of juice (remove the seeds!). Add that juice to the bowl with the yolks and buttermilk. Now zest the spent lemons until all their skin is gone and add it to the same bowl.
  • With a whisk, mix the wet ingredients until it has a smooth consistency, about a minute will do. Now use a sifter and gradually add the flour, salt, and sugar while continuing to mix.
  • Next, use a rubber spatula and gently fold the egg whites into the mixture. Be careful not to deflate it -- the consistency should not be completely smooth, but smooth enough to pour.
  • Add the batter to each ramekin. Place the ramekins in a large pan and fill that pan with water to reach halfway up the ramekins. Now cover the pan with aluminum foil and place in the oven for about 25 minutes.
  • Check to make sure they are soft and springy. Now remove the foil and put them back in for about 15 minutes and increase the oven to about 340 degrees.
  • After 15 or so minutes of cooling, gently remove them from the ramekins by using a small knife and cutting around the edges, and then turn them upside down and give em a few pats.
  • Serve them warm. So yummy! So unhealthy!

Reviews & Comments 11

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  • twill10 3 years ago
    I like it
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  • DaisyBeth 7 years ago
    I think SmugLobster should come to my house and bake these for Easter.
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  • SmugLobster 7 years ago
    I agree! I have only made them several times, and each time I have had to adjust the oven temp slightly to get them to be the correct consistency. These are so finicky it will probably be slightly different for everyone so keep an eye on them. I am going to try making them with 4 Tbsp of lemon juice... mwahaha! Glad you liked them.
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    " It was excellent "
    icecreamuffin ate it and said...
    These were pretty good.....made them last night with the hubby :) I think next time I will add more lemon juice & zest, but that's probably just due to my lemon obsession ;)
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  • keni 7 years ago
    lovely
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    " It was excellent "
    icecreamuffin ate it and said...
    I love lemon! And my husband just finished the first book ;) I am going to make these tonight :)
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  • SmugLobster 7 years ago
    The custard forms at the bottom, so when you take them out of the ramekins all you need to do is turn them over and tap until they fall out - but be careful because they tend to be fragile. and yeah, once they fall out they will be right side up. When you make them it will make sense!
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  • warsawnan 7 years ago
    When these bake, is the custard forming below or above the cake in the ramekins? In other words, when done baking and you flip the ramekins over to remove, are they right side up or upside down? Can't wait to try these!!!
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  • crazycooker 7 years ago
    I LOVE love love anything lemon! Super excited to try these :)
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  • blondezilla 7 years ago
    well those just make my mouth water you have a new follower
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  • borinda 7 years ago
    I love your detailed instructions capped by the "So yummy! So unhealthy!" Perfect advisory and summation!
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  • optimistic1_2 7 years ago
    My favorite books of all time....
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