More yummy lemon delights to try!
Serves 6. Use 3.25” ceramic ramekins if you have them. Or use a 8” square glass baking dish.
Preheat oven to 350 degrees. Fill a 9” x 12” baking pan with 3/4” hot water and set in the oven.
Assemble and measure all ingredients before beginning.
¼ cup sifted all-purpose flour
¾ cup white sugar
¼ tsp. salt
1 ½ tsp. freshly grated lemon peel from a well washed organic lemon. *
¼ cup of freshly squeezed lemon juice. **
2 eggs, separated. Stiffly beat the egg whites and set aside. Beat the yolks well.
1 cup milk, low fat or whole.
Sift together flour, sugar and salt in a medium bowl.
Stir in grated lemon peel, lemon juice, the well-beaten egg yolks and milk.
Fold in gently the stiffly beaten egg white.
Ladle evenly into ramekins or baking dish.
Set ramekins or baking dish carefully, using hot mitts, into hot water bath in the oven.
Bake for about 50 minutes.
Carefully remove ramekins or baking dish from water bath and allow to cool on wire rack.
Serve lemon pudding cake warm or chilled, with or without a whipped topping. Add a fresh mint leaf for garnish for a festive look.
Substitute lemon ingredients:
*1 tsp. lemon extract
**1 tsp prepared grated lemon peel for fresh lemon.