Tuesday, March 26, 2019

Warm Lemon Pudding Cakes



Whenever I serve homemade desserts, the conversation with my husband usually goes something like this. Him: “Is this insanely fattening?” Me: “Not really.” Him: “Well then why aren’t you eating it?” Truth is, I rarely indulge in more than a bite or two of dessert. But that’s not the case at all with these little lemon cakes — they’re super-light, low cal, and practically guilt-free. Moreover, when you spoon into them, you discover a delightful surprise: the batter magically separates while baking into a fluffy cake atop a luscious lemon pudding. 

INGREDIENTS

  • 3 large eggs, separated
  • 1 cup milk (low fat or whole)
  • 2 teaspoons lemon zest, from 2 lemons
  • 6 tablespoons fresh lemon juice, from 2 lemons
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1 cup sugar
  • Fresh berries and Confectioners' sugar, for serving (optional)


INSTRUCTIONS

  1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
  2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
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full recipe here: onceuponachef.com