Recipe: Lemon Pudding Cakes

Ingredients

Preheat the oven to 350°F.
Separate the egg whites into a medium bowl and the yolk into a small bowl, refrigerating the egg whites.
In a third bowl, whisk together the flour and sugar.
Add room temperature butter to the egg yolk and whisk until smooth, then stir in the milk.
Zest and juice half of the lemon, adding both to the milk mixture, and stir until combined.
Add a pinch of salt to the egg whites and whip until stiff peaks form.
Gently fold the lemon mixture into the whipped egg whites.
Pour the mixture into two greased ramekins.
Place the ramekins in a casserole dish and add hot water until it reaches halfway up the sides of the ramekins.
Bake for about 35 minutes until golden brown, then cool for 10 minutes before serving.

Servings

Calories

227

Total fat

8.05g

Total carbohydrates

35.5g

Total protein

5.75g

Sodium

280.95mg

Cholesterol

0mg