Lemon Pudding Cakes
From luisascatering 12 years ago
- 35 to make
- Serves 4
great little dessert you can whip up easily since most the ingredients are always on hand! It's a cross between a cake, souffle and pudding - love the texture and lemony lightness :-)
Ingredients
- 1/4 cup all-purpose flour shopping list
- 3/4 cup C&H Pure Cane Granulated sugar shopping list
- 1/4 tsp, salt shopping list
- 2 eggs, separated shopping list
- 2/3 cup half & half shopping list
- 1/3 cup lemon juice, freshly squeezed shopping list
- 1 tsp. lemon peel, finely grated shopping list
How to make it
- Heat oven to 350°F. In a large bowl combine flour, sugar and salt. In a separate bowl, whisk egg yolks; whisk in half-&-half, lemon juice and lemon peel. Stir into sugar mixture. In another bowl, beat egg whites until stiff and glossy but not dry; gently stir into batter. Pour batter into a 1 or 1-1/2 quart ungreased baking dish (or 4 individual ramekins) and place in a larger pan containing about 1 inch of hot water See Photo. Bake until set and top is lightly browned, about 25 minutes See Photo. Serve warm, or cool to room temperature and refrigerate to chill.
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