Prep Time: 25 mins
Cook Time: 75 mins
Nutritional Facts
Brought to you by
Per serving % Daily Value* Calories 54827% Fat 21g32% Cholesterol 272mg91% Sodium 150mg 6% Carbohydrates 97g27%
Fiber 2g 7% Sugars 86g Protein 7g14% Calories in Fat 188Calories in Saturated Fat 106Saturated Fat 1258% Poly Fat 2gNet Carbohydrates 0gInsoluble Fiber 0gGlycemic Index 0Glycemic Load 0
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.
More facts >>
Ingredients
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Lemon-thyme syrup
2 cups sugar
1 cup water
12 3-to 4-inch-long fresh thyme sprigs
1 tbsp lemon peel, finely grated
Lemon curd sauce
1 cup sugar
4 large egg yolks
1/2 cup fresh lemon juice
1/4 cup (1/2 stick) unsalted butter, diced
1 tbsp lemon peel, finely grated
1/8 tsp salt
Cakes
1/4 cup cake flour
2 tablespoons semolina flour (pasta flour)
1/8 tsp salt
1 tbsp fresh lemon juice
2 teaspoons lemon peel, finely grated
1/4 tsp vanilla extract
3 large eggs, separated
8 tablespoons sugar, divided
1/4 cup (1/2 stick) unsalted butter, melted
6 tablespoons whole milk
1/8 tsp cream of tartar
Whipped cream (optional)
Recipe Method
Lemon-thyme syrup/
1. Bring sugar and 1 cup water to boil in medium saucepan , stirring until sugar dissolves. Reduce heat; simmer 5 minutes.
2. Add thyme sprigs and lemon peel; remove from heat, cover and let steep 30 minutes. Keep covered and chill.
DO AHEAD Can be made 1 day ahead. Keep chilled.
Lemon curd sauce/
1. Stir sugar and egg yolks in medium saucepan until blended. Add lemon juice, butter , lemon peel, and salt . Stir constantly over medium heat until mixture is thick and registers 185 degrees Fahrenheit to 190 degrees Fahrenheit on candy thermometer , about 5 minutes (do not boil). Pour into bowl; cover and chill.
DO AHEAD Can be made 2 days ahead. Keep chilled.
Cakes/
1. Preheat oven to 350 degrees Fahrenheit . Butter six 3/4-cup custard cups and dust with sugar .
2. Whisk cake flour, semolina flour, and salt in small bowl. Whisk lemon juice, lemon peel, and vanilla in another small bowl. Whisk egg yolks and 2 tablespoons sugar in large bowl until very thick, about 3 minutes.
3. Whisk in melted butter , then lemon mixture. Whisk in dry ingredients, then milk .
4. Using electric mixer , beat egg whites and cream of tartar in medium bowl until peaks form. Gradually beat in remaining 6 tablespoons sugar ; beat until stiff but not dry. Fold egg white mixture into batter in 3 additions.
5. Divide batter among prepared cups. Place cups in 13x9x2-inch metal baking pan . Add enough warm water to pan to come 1/4 inch up sides of cups.
6. Bake cakes until tester inserted into center comes out clean, about 30 minutes.
7. Cool 10 minutes. Cut around edges of cakes. Invert cakes onto plates.
DO AHEAD Can be made 2 hours ahead.
8. Spoon lemon curd sauce alongside warm or room-temperature cakes. Drizzle each cake with lemon -thyme syrup and serve with a dollop of whipped cream, if desired.
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