Easter
Aunt Mariah's Lemon Sponge Cups
Popular on Food52
130 Reviews
LisaD
September 4, 2023
These look great. But what does "turn out" mean?
Beth
September 4, 2023
Literally, turn over and empty unto a small dish. It will be runny on the bottom and a light, airy cake on the top which will become the bottom when you put it on the dish. You don't eat it out of the custard cup (well you could, it would taste just as good but wouldn't look as nice.)
LisaD
September 4, 2023
LOL, that's what I would have guessed. But the picture looks so pretty "right-side up" that it wouldn't have occurred to me to upend them!
Renee P.
April 5, 2023
I was doubtful this would turn out well when I made it. As I added the egg whites it was kind of lumpy and I thought it would not work. Alas, my cute little ramekins looked great and were scrumptiously delicious. I didn't put in a whole cup of sugar and they were plenty sweet. Great, easy recipe.
Beth
April 5, 2023
Why do you say "alas"? Sounds like your recipe turned out perfect. You can make it in a 1 1/2 Qt or 2 qt. casserole too, that's what I do. Not as pretty to serve, but tastes just as good. This was my mother's recipe, and I'm 90 so you know how old it is. Lumpy eggwhites don't matter, if you smooth out the batter too much, it won't rise right.
Beth
April 7, 2023
Check it after 45 minutes, it should be light brown on top like the little ones. If not, keep checking every couple of minutes. You really can't ruin it, but it might get thicker if you overcook it. I doubt it would burn on the bottom in a ceramic dish unless you totally forget it.
Jeanne V.
March 27, 2023
This looks amazing! Planning to make it tomorrow. Can anyone tell me about the beautiful footed dishes it is served in?
Pam
March 26, 2023
This recipe sounds so perfect for Easter or any spring occasion. A must try for me!
Would Food 52 be able to tell us where the 3 footed glass cups were found? I would like to find them too!
Would Food 52 be able to tell us where the 3 footed glass cups were found? I would like to find them too!
gremolata
April 23, 2022
A favorite recipe, was on my
chef school menu, and also a very delicious version was on the menu at Hammersley in Boston! Very special dessert!
chef school menu, and also a very delicious version was on the menu at Hammersley in Boston! Very special dessert!
Virginia H.
February 14, 2020
It came out perfect! I didn't have dessert for our Valentine's dinner. Read the recipe a few hours ago in the car, asked my husband if we had milk. Yep! I made it with Myer lemons, fast, easy, lemony custard, and it was delicious. What a treasure! Thank you so much!
Elizabeth V.
October 21, 2019
This is my absolute favorite dessert. The recipe comes out perfect every time and we fight over them in my family.
Beth
October 21, 2019
Absolutely! I think some folks expected a thick custard on the bottom, and mine never comes out that way. It's more like a sauce on the bottom, quite thin but totally delicious. I do it in a 1 quart casserole dish, maybe it would come out more solid in individual custard cups. Wonderful either way, though.
Beth
April 5, 2019
This was my mother's recipe and I'm 86, so you know how old it is. I don't do the yolks & milk separately, just add them after creaming the rest. The whites have to be beaten in another bowl of course, and added carefully.
The pudding part is quite runny and the sponge is very light when baked. It's done when the time is up and top is lightly brown, poking with a toothpick won't work because it's too wet inside. This is delicious using orange juice and coconut, too.
The pudding part is quite runny and the sponge is very light when baked. It's done when the time is up and top is lightly brown, poking with a toothpick won't work because it's too wet inside. This is delicious using orange juice and coconut, too.
Ram
August 6, 2018
Recipe says "In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture.". After I did this the mixture was completely lquid. Is this how it is supposed to be? If so how do you fold the beaten stiff egg whites into it?
My problem is that I got the custard part right but the sponge part didnt seem to come out very thick. Thanks!
Ram
My problem is that I got the custard part right but the sponge part didnt seem to come out very thick. Thanks!
Ram
Beth
October 21, 2019
It will be pretty liquidy. Fold the beaten eggwhites in carefully, I usually break up big lumps but leave a lot of little chunks of eggwhite. When you bake it, it will separate naturally into soft sponge on top and quite liquid pudding on the bottom. Don't expect the pudding to get firm, it won't.
rachel
February 21, 2016
My grandmother lived in Hillsville, right near Galax, and my uncle recently moved to Galax. Loved my grandmothers country style home cooking -- I'm sure making these for my dad would evoke memories of his childhood and mean a lot, as she passed a few years ago. I don't usually comment but I wanted to thank you for sharing!
Graham
February 19, 2016
Very good, wonderfully light, but I like the Joy of Cooking recipe slightly more.
Kristin
February 17, 2016
Okay what did I do wrong? Beautifully browned on top but remained a soup underneath- despite baking for 60 minutes. I made in a 1 1/2 qt casserole dish and used up one of my duck eggs in place of one of the chicken eggs....any ideas? So bummed. Went into the trash.
Beth
October 21, 2019
It's supposed to be soupy on the bottom! That's the pudding part, with a nice light sponge on top.
Amy
February 16, 2016
Wondering if you can provide the source for the beautiful footed glass ramekins that the souffle is shown in (in the photo). Thanks.
Renee B.
July 25, 2018
Do these coddlers (footed ramekins) work in the oven? They're made for cooking eggs in water. I love the shape but fear they won't work for this recipe.
lmeberhart
April 17, 2022
It appears these are no longer available - although I see your post is from 2016 !!! Ugh, they are adorable.
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