This time last year, I spent a little too much energy focusing on "light" recipes all in the name of January and this belief that we need to talk only about skinny recipes after the holidays. There's nothing wrong with going light or eating lean but I want to do away with any restrictive kind of "must-do" attitude and just make enjoyment-with-moderation an everyday lifestyle. And while I love a rich chocolaty dessert, I also enjoy lighter options and actually lean towards them for daily eating even when it comes to desserts. So I actually wanted to try these light lemon custard cakes not only because it's January but because it sounds like something I'd like to eat any time of year.
These small lemon custard cakes are a lot like soufflés - a cross between airy soufflé/sponge cake and a custard. By separating the eggs and incorporating whipped whites into the batter, the baked cake is slightly puffed on top, much like soufflé or a fluffy sponge cake, while the bottom reveals a ready-made sauce in the form of a lemony custard.
I mixed and whipped everything together by hand, using a handful of ingredients. If you have some lemons, eggs, and milk around, you're well on your way to making this refreshing dessert.
