Lemon Pudding Cake .....

Lemon Pudding Cake

 The batter separates into a sponge cake layer atop a pudding bottom.

Ingredients:

2 eggs separated

1/2 cup sugar

2 tablespoons all purpose flour

1 cup milk

2 tablespoons butter, melted and cooled

1/4 cup fresh lemon juice

2 teaspoons fresh lemon zest

1/2 teaspoon salt

Directions:

Preheat oven to 350. Set 6 ramekins (6 oz. each) in a 9 by 13 inch baking pan. Set aside.

In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour,milk, butter, lemon juice, and lemon zest.

In a large clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one quarter of beaten egg whites into egg yolk mixture until blended, then gently fold in remaining egg whites.

Pour batter into ramekins. Pour enough HOT water into the baking pan to come 1 inch up sides of ramekins.

Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.