🍋 Lemon Queijadinhas - Mini Custard Cakes

Soft, delicate, and lemon-scented—these little custard cakes are a sweet ode to Portuguese baking. The secret? Rubbing lemon zest into sugar to release every drop of citrus soul.

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📝 Ingredients (makes 12)

• 230 g sugar

• Zest of 1 lemon

• 2 medium eggs

• 140 g all-purpose flour (T55, no leavening)

• 500 ml whole milk (room temperature)

• Butter and flour for greasing the molds

🍳 Instructions

1. Infuse the sugar

• In a mixing bowl, combine sugar and lemon zest.

• Rub them together with your fingers until the sugar feels like damp sand—this step unlocks the oils and boosts the lemon fragrance.

2. Build the batter

• Add the eggs and whisk until the mixture becomes airy and foamy.

• Stir in the flour and mix gently.

• Gradually add the milk, whisking slowly until smooth and lump-free.

3. Bake

• Line with parchment paper or grease and flour 12 muffin molds.

• Preheat the oven to 150°C (302°F).

• Pour the batter into the molds, filling each about three-quarters full.

• Bake for 35–40 minutes, or until golden at the edges and just set in the center.

4. Cool and enjoy

• Let cool completely before unmolding. They’ll firm up beautifully once rested.

🌿 Kuisit Tip

These queijadinhas are even better the next day—store them chilled and let them return to room temperature before serving. Pair with mint tea or a tart berry compote for a perfect balance.