Meyer Lemon Pudding Cakes

Meyer Lemon Pudding Cakes Submitted by Sarah Keenan
Meyer Lemon Pudding Cakes Submitted by Sarah Keenan
These can be served warm or cold. To keep warm rest in a chafing dish for up to 2 hours.

Ingredients

6 egg yolks 6 egg whites 8 oz white sugar 6T = 1 oz A/P flour 2 cups milk 2 oz unsalted butter melted and cooled slightly ½ cup lemon juice (from 8 small meyer lemons weighing 2 oz each) 4t lemon zest (from 8 small meyer lemons weighing 2 oz each) 1 t salt

Nutritional information

No nutrition information available

Instructions

Preheat oven to 350F, ready 10 6oz ramekins in a bain marie (fill with hot water right before you place in oven) for baking. Whisk egg yolks and sugar until light and fluffy, add ½t of the salt, flour, milk, butter, lemon juice and lemon zest. Whip egg whites with the remaining ½ t salt until firm peaks. Fold into egg yolk mixture carefully. Fill ramekins and bake for 30 minutes or until tops are lightly golden brown.