Paleo-Friendly Mini Meyer Lemon Custard Cakes

Meyer lemon in cake form. The dream dessert.

Meyer lemon in cake form. The dream dessert.

You would never know these delicious desserts from food blogger Danielle Walker’s new cookbook Meals Made Simple are dairy-free and gluten-free. After her debut paleo recipe title Against All Grain soared to the New York Times Bestseller list in 2013, she nails it again with inspiring, beautifully photographed recipes that sound incredible—and are all made sans dairy or grains. This time around, you also get 8 weeks of meal plans and shopping lists.
The little custard cakes she shared with us are made with coconut oil, coconut milk, and coconut flour, plus bright winter citrus, making them the perfect healthy way to indulge if you’re a paleo devotee. Says Walker: “They are so light and refreshing. Work your way through the fluffy cake on top to find a creamy lemon custard layer underneath.” You can even make them up to 3 days ahead of time and store, covered, in the fridge. Paleo dinner party, anyone?

Meyer Lemon Curd Cakes

  • Coconut oil, for greasing the custard cups
  • 3 large eggs, separated
  • ½ cup honey
  • Zest of 1 Meyer lemon
  • ½ cup fresh Meyer lemon juice
  • ¼ cup full-fat coconut milk
  • 1 vanilla bean, split and seeds scraped
  • 1½ tablespoons coconut flour
  • ¼ teaspoon sea salt


Prep time: 20 minutes; Cook time: 30 minutes. Preheat the oven to 350°F. Fill a large roasting pan halfway full with boiling water. Lightly grease six 6-ounce custard cups with coconut oil and place them in the pan. Whisk together the egg yolks, honey, lemon zest and juice, coconut milk, and vanilla bean seeds. Whisk in the coconut flour and salt until smooth. Let the batter sit for 10 minutes.

Meanwhile, beat the egg whites in the bowl of a stand mixer or with a handheld electric mixer until stiff peaks form. Carefully fold the egg whites into the batter and continue folding until fully incorporated. Divide the batter among the custard cups, then place the pan in the oven and bake for 30 minutes, rotating the pan once, until the tops are golden brown and the centers are set. Remove the cups from the pan. Allow to cool completely before serving. Serves 6.

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Cake Magazine: Paleo-Friendly Mini Meyer Lemon Custard Cakes
Paleo-Friendly Mini Meyer Lemon Custard Cakes
Meyer lemon in cake form. The dream dessert.
Cake Magazine
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