Individual Lemon Pudding Cakes
2 eggs. separated and at room temperature
1/4 cup fresh lemon juice
2 tsp. lemon zest (or from 1 lemon)
2/3 cup milk (whole, lowfat or skim)
1 tsp vanilla extract
1 cup sugar
1/2 cup all purpose flour
1/4 tsp. salt
Preheat oven to 350°
Lightly butter 5 6-ounce ramekins.
Find a roasting pan or other large pan at least 2 to 3 inches deep that can accommodate all your ramekins and set aside.
In a large bowl, whisk together sugar, flour and salt.
Add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly.
In a medium bowl, beat egg whites to soft peaks.
Stir or fold egg whites gently into lemon mixture until well combined.
Divide pudding mixture into prepared ramekins and place in the roasting pan.
Place the pan in the oven and fill it with water until the water comes halfway up the sides of the ramekins.
Bake for 25 - 30 minutes or until lightly browned at the edges.
Pairs Well With
I've made these little pudding cakes for years. They are quick to fix, not a heavy dessert, nice and tangy. If you have leftovers you can reheat them for just a few seconds in the microwave and they taste like you just cooked them.