Lemon Pudding Cakes
Ingredients:
2 tablespoons butter, softened
1/2 cup granulated sugar
1 pinch salt
4 egg yolks
3 tablespoons all-purpose flour
3 teaspoons lemon zest from Meyer lemons if available
1/3 cup lemon juice
1 cup milk
4 egg whites
Butter 6 ramekins or soufflé cups with butter. In a mixing bowl, combine the butter and sugar until crumbly. Add the egg yolks, then the flour and mix to combine. Add the lemon zest, lemon juice, and then stir in the milk. Beat the egg white until soft peaks form. Gently whisk the egg white into the batter. Ladle the batter into the prepared cups. Place in a roasting pan. Add enough hot water to come halfway up the sides of the prepared cups. Bake at 350 degrees F for about 20-25 minutes or until set. Can be served warm, at room temperature or cold.
Serves 4 to 6.
B-man
