Lemon Pudding Cake

Lemon Pudding Cake

Prep and Cook Time: 1 hour plus bake time

Makes: 6 servings


2 eggs, seperated

1/2 Cup Sugar

2 T. All Purpose Flour

1 Cup Milk

2 T. Butter – melted and cooled

1/4 Cup Fresh Lemon Juice

2 tsp. Fresh Lemon Zest

1/2 Tsp. Salt

1. Preheat oven to 350* Set 6 ramakins (6 oz each) in a 9×13 baking oan and set aside.

2. In a large bowl whisk together egg yolks and sugar until thick and creamy. Add flour, milk, butter, lemon juice and lemon zest.

3.In a large bowl whiop together egg whites and salt until stiff but not dry or until peaks form. Stir on quarter of beaten white into egg yoke mixture until blended and then gently fold in the remaining whites.

4.Pour batter into ramekins and enough hot water into the pan to come half up the sides of theĀ  ramekins.

5. Bake until cake is firm and lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.