Meyer Lemon Pudding Cakes
Defense Commissary Agency | .
published: January 09, 2017
This refreshing, citrusy dessert will have your tastebuds tingling without adding to your waistline.
1⁄4 csugar (plus additional for ramekins)
1⁄4 call-purpose flour
2Meyer or regular lemons
3large eggs (separated)
2 Tbutter or margarine (melted and cooled)
1 cwhole milk
1 ptraspberries (for garnish)
Yield: 8 Cakes
- Preheat oven to 350 degrees. Grease eight 4- to 5-ounce ramekins or ovenproof custard cups; sprinkle with sugar to coat bottoms and sides. Shake out any excess.
- On a sheet of waxed paper, using a fork, combine flour, 1/3 cup sugar and salt.
- Grate 1 1/2 tablespoons of lemon peel and squeeze 1/2 cup juice.
- In a large bowl, whisk together the egg yolks, lemon peel and lemon juice.
- Whisk in melted and cooled butter and milk. Gradually whisk in flour mixture.
- In another large bowl, with electric mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes.
- Add one-third of beaten egg whites to yolk mixture; stir gently with a rubber spatula until incorporated. Gently fold in remaining whites until just incorporated. Ladle evenly into prepared custard cups or ramekins.
- Arrange ramekins 1 inch apart in large (17x13-inch) baking pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims.
- Cool cakes in pan on wire rack 5 minutes. Using a sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer.
- Run thin knife around edge of ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins.
- Garnish each cake with raspberries and mint sprig. Serve warm.