Lemon Coconut Pudding Cakes
The recipe Lemon Coconut Pudding Cakes can be made in around 1 hour and 10 minutes. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 244 calories, 5g of protein, and 3g of fat per serving. This recipe serves 6 and costs 51 cents per serving. It is brought to you by This Gal Cooks. If you have lemon juice, eggs, granulated sugar, and a few other ingredients on hand, you can make it. 75 people found this recipe to be yummy and satisfying. Overall, this recipe earns a rather bad spoonacular score of 15%. Similar recipes include Coconut Lemon Pudding Cakes, Triple Lemon Baby Cakes with Lemon Pudding Cream, and Chocolate Coconut Pudding Cakes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
½ C all purpose flour
3 large eggs, separated
1 C granulated sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
¼ C limoncello
¼ tsp salt
Equipment:
oven
baking pan
loaf pan
ramekin
whisk
bowl
stand mixer
aluminum foil
Cooking instruction summary:
Preheat oven to 350Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water ½ way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.In a small bowl, whisk together the flour and salt.In another bowl, beat together the egg yolks and ¾ C sugar until smooth. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining ¼ C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.Stir ¼ of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks. Pour the mixture into the ramekins and the bowl.Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.Sprinkle with powdered sugar before serving.
Step by step:
1. Preheat oven to 350
2. Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water ½ way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.In a small bowl, whisk together the flour and salt.In another bowl, beat together the egg yolks and ¾ C sugar until smooth.
3. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly.
4. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.In the bowl of a stand mixer, beat the egg whites until foamy.
5. Add the remaining ¼ C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.Stir ¼ of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks.
6. Pour the mixture into the ramekins and the bowl.
7. Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.Sprinkle with powdered sugar before serving.
Nutrition Information:
covered percent of daily need
