Meyer Lemon Pudding Cakes
Meyer Lemon Pudding Cakes takes roughly 45 minutes from beginning to end. This recipe serves 6 and costs 43 cents per serving. One portion of this dish contains roughly 5g of protein, 4g of fat, and a total of 145 calories. It is brought to you by Merry Gourmet. 53 people were impressed by this recipe. It works well as an inexpensive side dish. A mixture of whole milk, meyer lemon juice, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so awesome. Similar recipes include Meyer Lemon Pudding Cakes, Meyer Lemon Pudding Cakes, and Meyer Lemon Pudding Cakes.
Servings: 6
Ingredients:
3 large eggs, separated
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
1 tablespoon Meyer lemon zest
1/4 cup plus 2 tablespoons fresh Meyer lemon juice
1/4 teaspoon salt
3/4 cup plus 2 tablespoons whole milk
Equipment:
ramekin
whisk
bowl
oven
hand mixer
roasting pan
Cooking instruction summary:
Preheat oven to 350 degrees and place oven rack in middle position. Butter six 3/4-cup ramekins. In a large bowl, whisk together 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon zest. Whisk in milk. Using an electric mixer, beat egg whites and salt in a medium bowl until frothy. Gradually add the remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide batter among prepared ramekins, and place ramekins in a roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins, taking care not to splash water into the ramekins. Bake until tops are golden and spring back when lightly touched, about 30 minutes. Remove ramekins from water. Serve warm or cold, with whipped cream.
Step by step:
1. Preheat oven to 350 degrees and place oven rack in middle position. Butter six 3/4-cup ramekins. In a large bowl, whisk together 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon zest.
2. Whisk in milk. Using an electric mixer, beat egg whites and salt in a medium bowl until frothy. Gradually add the remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide batter among prepared ramekins, and place ramekins in a roasting pan.
3. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins, taking care not to splash water into the ramekins.
4. Bake until tops are golden and spring back when lightly touched, about 30 minutes.
5. Remove ramekins from water.
6. Serve warm or cold, with whipped cream.
Nutrition Information:
covered percent of daily need
