Made these for a Valentine's Day dessert. Ohhhh, these are so very good - a keeper recipe. They are quite simple to make and the ingredients are usually what is on hand ... I didn't have a fresh lemon to I used Real Lemon and obviously then left out the zest.
The recipe is from Lemon Pudding Cakes Recipe - Sara Kate Gillingham-Ryan Food & Wine
These will be on the table later this afternoon with some strawberries and a small box of chocolates at each place setting.
Lemon Pudding Cakes
3/4 cup granulated sugar
1/3 cup all purpose flour
3 large eggs, separated
2 tablespoons unsalted butter, room temperature
1 cup skim milk
5 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Preheat over to 350 degrees. Spray six 6 ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter in the prepared ramekins and transfer them to a roating pan. Place the pan in the oven and pour enough hot water to reach halfway up the sides of the ramekins.
Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes.
These can be refrigerated for 2 days.