As always – a lot of my baking is adapted off recipes or ideas I see on various food blogs online. I saw a recipe for these little lemon cake / custards in tart tins that looked so beyond delish that day. Since I had entirely too many lemons for one fridge, it definitely seemed like a great idea. The closest I own to tart tins are these little mini heart shaped cake pans, which didn’t seem like the best option. Instead, I decided to use my muffin tins. I cut back on the baking time by around ten minutes to ensure they didn’t burn. They were quite yummy, but since the base is similar to a custard – it was a tinsy bit difficult to eat out of a paper muffin wrap. I plan on skipping the water bath next time and thereby doing away with the custard part and making it more of a cupcake. With lemon cream cheese frosting, nom.
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