Every once in a while, I'll be browsing a food magazine and come across a recipe that I simply must make. This recipe for lemon custard cakes from the February issue of Bon Appétit is the perfect example. After gorging on decadent chocolate desserts for Valentine's Day, I was desperate for a light, refreshing treat.
These simple cakes are delightful; they're like lemon bars without the shortbread cookie crust. The texture is between a thick pudding and moist cake. The intensely fresh lemon flavor is tart, but in the most wonderful way. Don't skip the whipped creme fraîche topping. Its silky smooth creaminess balances out the zesty citrus.
Although the recipe calls for Meyer lemons, I used regular ones. To get started on these individual cakes now — they need at least four hours to chill — read more
I can't lie, I love glassware. I enjoy everything from Moroccan tea glasses to oversize pint glasses to party glasses. However, when I saw these hopside down beer glasses, I immediately knew they would never become a part of my elaborate collection. The upside down bottle makes me think of a cow's udder that's ready to be milked! If you're a fan of kitschy kitchenware you'll probably get a kick out of them, but I do not. How about you?
