Sep 5, 2008
Lemon Pudding Cakes
- 3 eggs, separated
- 1 1/2 cups milk
- the juice of 2 lemons
- 1 1/2 tbsp butter, melted
- 3/4 cup sugar
- 1/4 cup flour
- a pinch of salt
- Preheat the oven to 350 F. Lightly grease 6 ramekins with butter.
- Combine 3 egg yolks, the milk, butter, and lemon juice. Mix well to prevent curdling.
- Mix in the sugar, flour, and salt until smooth.
- Beat the egg whites until stiff peaks form and fold into the lemon mixture.
- Spoon into the ramekins and set in a bain marie.
- Bake for 25 minutes.
- Serve hot.
very nice–lemony but not too tart. Expect a fluffy top and a liquidy base.
not a great leftover–you will want to eat right after it comes out of the oven.