Meyer Lemon Molten Cakes with Raspberries and Cream

A small yellow sponge cake topped with three raspberries and dusted with powdered sugar sits on a white plate with a swirl of whipped cream, next to a spoon. A basket of raspberries is in the background.

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Meyer Lemon Molten Cakes with Raspberries and Cream

Wow your guests with these Meyer lemon lava cakes!

Prep Time10

Cook Time15

Cool Time5

Total Time30

Course: Dessert

Cuisine: American

Keyword: Individual, Lemon, White Chocolate

Servings:

Author: Nicole

Equipment

Ramekins

Ingredients

8 tablespoons (4 ounces) unsalted butter
1 (4 ounce) white chocolate baking bar, broken into pieces
⅔ cup unbleached all-purpose flour
½ cup confectioners' sugar
Pinch of kosher salt
4 extra-large eggs lightly beaten
4 extra-large egg yolks lightly beaten
¾ cup Meyer lemon curd or lemon curd
2 teaspoons freshly grated Meyer lemon zest or lemon zest
½ teaspoon pure vanilla extract

Accompaniments

Fresh berries
Lightly sweetened whipped cream

Instructions

Preheat the oven to 425ºF. Grease 8 (4 ounce) custard cups with softened butter or non-stick baking spray. Place them onto a rimmed baking sheet; set aside.
In a large microwave-safe bowl, melt the butter and white chocolate, stirring every 15 seconds until melted and smooth, about 60-90 seconds. Remove from the microwave and whisk until smooth. Add the flour, sugar and salt; mix well. Add the eggs, yolks, lemon curd, zest, and vanilla and whisk until blended. Divide the batter evenly into the prepared custard cups.
Bake for 13-15 minutes or until the edges are just starting to to turn golden brown and the center is puffy and just beginning to set. Transfer the custard cups to a wire rack and let cool for 5 minutes. Run the tip of a paring knife around the edges of the cakes to loosen. Invert the cakes onto small dessert plates or dishes. Dust the top with confectioners' sugar. Garnish with fresh raspberries and serve with whipped cream and/or coulis. Enjoy!

Notes

Lemon can be used instead of Meyer lemon.

Make Ahead:

The batter can be made and poured into the ramekins 1-2 days in advance. Cover the ramekins with plastic wrap and refrigerate. Proceed with the recipe and bake, adding an extra 30-60 seconds to the baking time to account for the cold batter.

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