Lemon Pudding Cakes From Eatingwell

Ingredients

• Servings: 8
• 1 cup granulated sugar, divided
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup low-fat milk
• 2 teaspoons freshly grated lemon zest
• 1/2 cup lemon juice
• 2 tablespoons butter, melted
• 2 large egg yolks
• 3 egg whites, at room temperature (see tip)
• confectioners' sugar for dusting

Recipe

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f. coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. put a kettle of water on to boil for the water bath.
• whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. make a well in the dry ingredients. add milk, lemon zest, lemon juice, butter and egg yolks. whisk until smooth.
• beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see tip). gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. fold the egg whites into the batter (it will be thinner than other cake batter and it's ok if it's a little lumpy). evenly divide among the prepared ramekins placed in the roasting pan.
• place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.
• bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. transfer the ramekins to a wire rack to cool for 15 minutes. dust with confectioners sugar and serve warm or at room temperature.