Lemon Pudding Cakes
Circle B Kitchen
Adapated from the Food Network Kitchens
4 tablespoons butter at room temperature
1 1/2 cups sugar
4 large eggs, separated
1 1/4 cups milk
1/3 cup flour
Grated zest of 1 lemon
1/2 cup lemon juice
Preheat oven to 350 degrees. Put the kettle on to boil. You will need about 4 cups of water for the water bath.
Lightly butter a 2 quart shallow dish (or 4 1½ cup ramekins) and set aside. If using smaller ramekins, decrease baking time by another 5 to 10 minutes.
Beat the butter until soft then gradually add the sugar, beating until well blended. Beat in the yolks one at a time, then add the milk, salt, flour, sugar, lemon zest and juice and beat to mix thoroughly. (Don't worry if the mixture looks curdled).
Beat the egg whites with a pinch of salt until they form soft peaks. Then lighten the lemon egg mixture with 1/4 of the beaten egg whites, then fold the remaining egg whites into this lightened batter.
Turn this mixture into the prepared baking pan (or ramekins) and set it in a larger baking pan. Pour in enough boiling water to come half way up the sides of the baking dish and bake for 50 minutes to an hour. If using individual ramekins, bake for 30 minutes. The custard will separate into a soft custard-like mixture on the bottom and a cakier spongy like texture on the top. If the top begins to brown after 20 minutes of baking, loosely cover the top with buttered foil. (I find the top begins to get really brown about 30 minutes into baking with the large baking dish and after about 20 minutes with the smaller ones).
These may be served in their ramekins or inverted onto a serving plate (which is nice because the lemon sauce drizzles nicely over the cake).
Serve warm or chilled with or without whipped cream.