Lemon Custard Cake
Submitted by yumyum
Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.
YIELD
10 to 12 servingsPREP
20 minCOOK
5 minREADY
25 minThis lemon custard cake is a no-bake icebox dessert that layers torn angel food cake with a billowy lemon custard set with gelatin. The custard starts as a cooked lemon curd: egg yolks beaten with sugar and fresh lemon juice until thick, then cooked gently over a double boiler until it coats a spoon.
The gelatin goes into the hot custard to dissolve, then the whole thing cools to room temperature. Meanwhile, egg whites get whipped into a stiff meringue and folded in, transforming the dense curd into something airy and mousse-like. That lightness is what makes this cake so good. It’s tangy and rich but feels delicate.
Tear the angel food cake into bite-sized pieces and alternate layers with the lemon custard in an oiled tube pan. As it chills, the custard firms around the cake pieces, binding everything together. Unmold and pile whipped cream in the center and on top for the full presentation.
Chef Tips
- Cook the custard over hot water, NOT boiling. Boiling water scrambles the egg yolks and you’ll get a lumpy, curdled mess.
- Cool the custard to room temperature before folding in the meringue. Hot custard will deflate the whipped whites instantly.
- Oil the tube pan well so the cake releases cleanly when unmolded. A light coating of neutral oil works best.
- Chill at least 4 hours, overnight if possible, for the firmest set and cleanest slices.
Variations
- Lime version: Swap lemon juice and zest for lime to make a key lime custard cake.
- Berry garnish: Skip the maraschino cherries and top with fresh raspberries or blueberries for a more modern look.
Ingredients
Directions
In small bowl of electric mixer, beat egg yolks with ¾ cup of the sugar until thick and lemon-colored.
Blend in lemon juice; stir in rind.
Transfer to top of double boiler, and cook over hot (NOT BOILING) water until mixture coats a spoon; remove from heat.
Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved.
Cool custard at ROOM TEMPERATURE.
Beat egg whites until soft peaks form.
Gradually add ¾ cup sugar, and beat until stiff.
Fold into cooled custard.
Oil a large tube cake pan; tear cake into bite-size pieces, and arrange in pan in alternate layers with custard.
Chill until firm. Unmold, fill center with whipped cream, and decorate top with maraschino cherries. OR, entire cake may be iced with whipped cream and garnished as desired.
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