Lemon Pudding Cakes

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Lemon juice, fresh

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/4 tsp Table salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/4 cups Whole milk

Found on noblepig.com

Ingredients

• 2 Tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 3 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon finely grated lemon zest
• 1/3 cup fresh lemon juice
• 1-1/4 cups whole milk
• confectioners sugar for serving

Directions

• Preheat oven to 325 degrees F. Butter eight (6-ounce) ramekins. Set them in a shallow baking pan. In a medium bowl, combine flour, baking powder and salt. In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk and flour mixture. In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins (keeping sides clean). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners sugar and serve immediately.