Even if you’re not a fan of Hallmark cards or candy hearts, Cupid’s favorite month presents an excellent opportunity to brush up on your dessert game. A good starting point are these visually stunning, but secretly simple lemon sponge cups by Emily Rees Nunn from JBF Award winner Food52’s cookbook, Food52 Baking.
Nunn explains that these irresistible individual sweets (which originally appeared in her cookbook, The Comfort Food Diaries) are “a little like a layman’s soufflé” due to the use of classic techniques like beating eggs yolks and whites separately, and baking in a water bath. True to soufflé style, the resulting goodies are feather-light cakes that sit in a pool of luscious, citrusy custard. Who needs a box of chocolates when you can whip up airy, elegant confections without breaking a sweat? Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
