Whole Lemon Pudding Cakes

Whole Lemon Pudding cakes

In the world of lemon desserts, pudding cakes don’t get nearly enough respect. Like lemon meringue pie baked into mini cakes, these tangy pillows of fluffy sweetness are sure to please any lemon lover.

Ingredients:
1 whole medium or large lemon, about 6 oz (170 g), quartered, seeded
3/4 cup (175 mL) whole milk, at room temperature
2 tbsp (30 mL) unsalted butter, melted, cooled slightly, plus more for 

   ramekins
1 tsp (5 mL) pure vanilla extract
4 large eggs, separated
1/3 cup (80 mL) all-purpose flour
1 cup (250 mL) sugar, divided
Icing sugar and lemon zest to garnish

Directions:
Preheat oven to 350°F (177°C). Lightly butter six 6-oz (170-mL) ramekins and place in a baking dish. Put on a full kettle of water to boil.

Meanwhile, in a blender or food processor, blend lemon, milk, butter and vanilla until lemon is completely puréed. Transfer to a large mixing bowl. Whisk in egg yolks until combined, then whisk in flour and 3/4 cup (175 mL) sugar.

Using a stand mixer fitted with whisk attachment, beat egg whites on medium-high speed to soft peaks, about 2 minutes. Add remaining 1/4 cup (60 mL) sugar and continue to beat on high until stiff glossy peaks form, about 3 minutes more.

Using a spatula, gently fold whipped whites into lemon mixture, one third at a time, until just combined—a few white streaks are better than overworking it.

Divide batter between ramekins, filling to 1/3 inch (8 mm) from top. (Be careful not to overfill or cakes will overflow in the oven.)

Transfer baking dish to middle rack. Slowly pour hot water into pan until it goes halfway up sides of ramekins. Bake until cakes are puffed and lightly browned on top, 30 to 35 minutes. Carefully remove from oven. Using tongs, carefully remove each ramekin to a cooling rack.

Serve warm or at room temperature dusted with icing sugar and sprinkled lemon zest, if desired. Leftover cakes can be covered and refrigerated up to 3 days.   Serves 6