Dessert recipes - Lemon Pudding Cakes

Lemon Pudding Cakes

Ingredients

• 4 tbsp. unsalted butter
• ¼ c. unbleached all-purpose flour
• .13 tsp. Fine sea salt
• 1 c. granulated sugar
• 2 tbsp. grated lemon zest
• ⅓ c. fresh lemon juice
• 3 large eggs
• 1 large egg yolk
• 1½ c. buttermilk or whole milk
• confectioners' sugar

Directions

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter four 4-inch ramekins.
2. Whisk together flour, salt, and 3/4 cup granulated sugar in a bowl. Add butter, lemon zest, lemon juice, and four egg yolks and whisk until smooth. Whisk in buttermilk.
3. Whisk three egg whites on medium-high speed with an electric mixer until frothy. Gradually add remaining 1/4 cup granulated sugar and continue to whisk until stiff peaks form.
4. Gently fold beaten egg whites into lemon mixture. Divide batter among the prepared ramekins. Place the ramekins in a roasting pan. Transfer to the oven and carefully add enough hot water to come halfway up the sides of the ramekins.
5. Bake until set around the edges but still jiggly in the center, and until tops are lightly browned, 35 to 40 minutes. Transfer the ramekins to a wire rack.