I was debating whether to call this post lemon goodness or lemon madness. After spending the whole afternoon making lemon curd, lemon pudding cakes, and lemon bars I decided on the latter. Aren't normal people supposed to be done baking for the year! Isn't it time to put away our baking pans and pull out our woks in favor of New Year's resolutions and diet plans? Well, not at this house. There were meyer lemons to be used up, so just a few more baked goods. I'll probably take the lemon bars to work. Maybe I'll whip up some scones on New Year's Day for that lemon curd. Then, I promised David we will "try" to eat more healthy for a few months anyway!!
Lemon Pudding Cakes
from Food and Wine
3/4 cup granulated sugar
1/3 cup all-purpose flour
3 large eggs, separated
2 tablespoons unsalted butter, at room temperature
1 cup skim milk
5 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Fresh raspberries or blackberries, for serving
Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil 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 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 the berries.
The lemon pudding cakes can be refrigerated for 2 days.