Lemon and Japanese Yuzu Custard Cakes | The Ninja Baker

Name: Lemon and Japanese Yuzu Custard Cakes | The Ninja Baker
Ingredients: Coconut oil (or other baking / cooking) spray; Pepperidge Farm Lemon Cookies; OR your favorite lemon cookies which will fit in the bottom of a cupcake case; All the ingredients you need for your favorite lemon cake recipe; OR a lemon cake mix, milk (instead of water), zest of one lemon, eggs and vegetable oil (as directed on the package); ¾ cup organic cane sugar; ¼ cup + 1 tablespoon cornstarch; Pinch of fleur de sel (sea salt); 4 large egg yolks *Ninja Note 1: Separating the yolk from the egg whites is easier when the eggs are cold; 1 pint (2 cups) half-and-half; 4 tablespoons butter; Zest of 1 lemon; ½ cup Japanese yuzu juice *Ninja Note 2: Japanese yuzu juice is readily available at Asian markets and online; 1 cup heavy cream; ¼ cup powdered sugar; ¾ teaspoon vanilla powder; 1½ teaspoons whipped cream stabilizer powder

ninjabaker.com

The delicate Japanese yuzu citrus custard compliments its bold lemon cousin. Although the dessert is not uber sweet, if you like more of a pucker, reduce the sugar and add more lemon zest. If you are...

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Ingredients

Coconut oil (or other baking / cooking) spray
Pepperidge Farm Lemon Cookies
OR your favorite lemon cookies which will fit in the bottom of a cupcake case
All the ingredients you need for your favorite lemon cake recipe
OR a lemon cake mix, milk (instead of water), zest of one lemon, eggs and vegetable oil (as directed on the package)
¾ cup organic cane sugar
¼ cup + 1 tablespoon cornstarch
Pinch of fleur de sel (sea salt)
4 large egg yolks *Ninja Note 1: Separating the yolk from the egg whites is easier when the eggs are cold
1 pint (2 cups) half-and-half
4 tablespoons butter
Zest of 1 lemon
½ cup Japanese yuzu juice *Ninja Note 2: Japanese yuzu juice is readily available at Asian markets and online
1 cup heavy cream
¼ cup powdered sugar
¾ teaspoon vanilla powder
1½ teaspoons whipped cream stabilizer powder