Lemon Tres Leches
Lemon Tres Leches
- 1 1/4 cups all-purpose flour*
- 1 tablespoon baking powder
- Zest of 2 lemons, no white bitter pith
- 6 large eggs
- 6 tablespoons + 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- 3/4 cup sweetened condensed milk
- 1/2 cup lemon juice
- 1 can evaporated milk
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cups milk
- Crème Chantilly
- 1 pint blueberries (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Butter and flour a 9 x 13-inch baking pan. Cut a piece of parchment paper and line bottom of pan and set aside.
- Sift together flour and baking powder. Sprinkle and toss lemon zest into flour mixture and set aside.
- Separate eggs, making sure that no egg yolk enters egg whites. (Egg whites do not whip when traces of yolk are present.)
- In bowl whip egg yolks for 1 minute. Add first listed 6 tablespoons sugar and whip for 30 seconds. Any sugar crystals that are stuck to sides need to be quickly scraped into mixture. Continue whipping until mixture is light in color and makes very thick ribbons, about 10 minutes. Add salt and vanilla extract, mix in briefly and set aside.
- In separate bowl, whip egg whites, second listed 6 tablespoons sugar and cream of tartar on medium speed to soft medium peaks (not very stiff and dry). Using a spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing.
- Add half of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes. Turn upside down onto a serving platter or alternatively keep in pan.
- In a bowl large enough to hold milk mixture, whisk together sweetened condensed milk and lemon juice. Add evaporated milk and sugar. Let sit for 5 minutes before adding remaining milk. Add milk and whisk together.
- Spoon milk mixture onto cake. If cake is still warm syrup will absorb quicker than on a cooled cake. Poking a fork into surface of cake will help for cake to absorb milk mixture. However, it will take some time for it to be absorbed.
- Decorate with crème Chantilly, blueberries and, if desired, lemon zest.
Imperial Sugar Insight
NOTE: Lemon juice can curdle milk, so make sure to follow recipe exactly. Replacing milks with another type may result in a disappointing outcome.