Prep 20 mins
Cook 55 mins
A delicious, yet light lemony dessert that's cakey on top and gooey in the middle. From Food and Wine magazine.
- 177.44 ml granulated sugar
- 78.07 ml all-purpose flour
- 3 large eggs, separated
- 29.58 ml unsalted butter, at room temperature
- 236.59 ml skim milk
- 73.94 ml fresh lemon juice
- 4.92 ml finely grated lemon zest
- 1.23 ml salt
- fresh raspberry (or blueberries)
- Preheat oven to 350 degrees.
- Spray six 6 oz. ramekins with vegetable oiil 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 into the prepared ramekins and transfer them to a small roasting pan. Place the the pan in the oven and pour in 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. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with fresh berries.
This dessert is so cute presented with fresh raspberries. I reduced the sugar to 1/2 cup. I liked it so much. But next time I'm going to omit the salt. It was a little bit salty for our taste. Thanks Kathy :) Made for PAC Fall 2012
These were lovely. The were a nice light finish to a heavier meal. Best of all, I generally have all of the ingredients on hand. These will become a regular staple at our house.