Lemon Sponge Cups Recipes

Steps:

• Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
• Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
• Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
• Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
• Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
• Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
• Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

Steps:

• In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups., Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar. Serve immediately.

Steps:

• cream butter, add sugar, flour, salt, lemon juice and lemon rind --
• seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk -- lastly --
• beat egg whites till stiff --
• then add them to cake batter.
• pour into greased custard cups -- , set in a pan of water, coming about 1/4-1/2 up the side of custard cups.
• bake 45 minutes at 350* --
• this may be baked in a 2 quart dish also --
• there will be lemon custard at the bottom and sponge cake on the top --
• cool on wire rack --
• I fill the custard cups a little more than 1/2 full -- .

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Steps:

• Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
• Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
• Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
• When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
• To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Steps:

• Sift flour, baking powder, and salt.
• In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
• Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
• Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
• Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.