These lemon custard cakes were just what I was craving, light and tangy, warm and gooey all at the same time. The top half bakes into a soft, spongey cake, and below the surface is a lemon curd-like custard, which is especially delicious when it's still warm. It's a simple but impressive dessert. I whipped some up on Friday night after work for the in-laws. They're always incredibly generous when it comes to compliments, but something tells me they really liked these. You could fancy up these cakes with some fresh berries or candied lemon peel, but they are just fine all by their lonesome.
[recipe from Martha Stewart's Everyday Food]