How Do You Make Lemon Pudding Cake?
This is an easy recipe. The cake separates into a creamy lemony layer during baking. You may also bake in a 8 x 8-inches glass baking dish and spoon in bowls or plates and sprinkle with sifted confectioners’ sugar and/or serve with whipped cream. For step-by-step photos go to www.dessertsmag.com Heat oven to 350 degrees F. Butter six 6-ounce ramekins or glass custard cups and coat with sugar; or spray the ramekins with vegetable oil spray. Place a folded dish towel in bottom of 13 x 9-inches pan, set aside. Boil water for the water bath. 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 zest until well blended. Whisk the flour mixture into the lemon mixture until incorporated; the batter will be very liquid. Beat egg whites until stiff. Whisk gently the egg whites in egg-yolk mixture until there are no large lumps. Immediately ladle into custard cups; place in prepared baking pan
