Can I substitute peach puree for three three tablespoons of lemon juice?

I have made these so many times! Now, I know to plan that everyone will want seconds! Thank you!

Chef Lisa
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Aunt Mariah's Lemon Sponge Cups
Recipe question for: Aunt Mariah's Lemon Sponge Cups

3 Comments

Emma L.
Emma L. July 21, 2019
Hey there! It seems like the eggs are doing a lot of the work here, so the recipe *might* work without the acidic lemon juice, but can't say for sure without trying it. Another idea: Add chopped peaches, tossed in a spoonful sugar, to the bottom of the ramekins, then top with the batter and bake.
 
Smaug
Smaug July 21, 2019
It is a little difficult to decide exactly what's going to happen here without knowing exactly how things will separate- the eggs themselves aren't nearly enough to set the amount of liquid, but the flour will be absorbing part of it, so hard to tell- good place for some science experiments if one were in the mood.
 
Smaug
Smaug July 20, 2019
You could try it, but the peach will have much less acidity and flavor- I think you would end up with not enough flavor, and you might have trouble with the custard not setting well; looks to me that it's depending on the lemon juice reacting with the milk.
 
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