I made Lemon Pudding Cakes for dessert on Easter, and they were DELICIOUS!!

SO…I decided to make them again the other night when we had some friends over.  I shook it up a little and incorporate some blackberries that Maya and I picked earlier that day.

What you need…

• 3/4 Cup Granulated Sugar
• 1/3 Cup All-Purpose Flour
• 3 large eggs (separated)
• 2 Tablespoons Unsalted Butter (room temp)
• 1 Cup Whole Milk
• 1 Teaspoon Finely Grated Lemon Zest
• 1/3 Cup Fresh Lemon Juice and Blackberry Juice ( just strained a handful of berries and then filled the rest of the 1/3 Cup with lemon juice 🙂
• 1/2 Teaspoon Kosher Salt
• 3 Teaspoons Turbinado or Some Other Coarse Sugar

What to do…

• Heat oven to 350° F.
• Place six 4-ounce ramekins into a 9×13 Pyrex dish.
• In a medium bowl, whisk together the granulated sugar and flour; set aside.
• In a second medium bowl, whisk together the egg yolks and butter until combined.
• Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
• Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
• In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
• Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
• Refrigerate for a couple of hours if you have the time.
• To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
• Bake until the tops are golden brown.  I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident.  Original recipe says to cook for 40-45.
• Take out of the pan and let cool on a rack.
• Here’s what I would do again, but didn’t have time to do this time, which is why the pudding and cake aren’t as separately defined.  I refrigerated the cakes for a few hours before cooking and the pudding was creamy and the top cake was solid but moist.  Also, you can eat them right away, and it will be more like a lemon molten cake.  To each his own, but cold lemon sounded better to me. 🙂
• Can make one large cake (probably best in an 8×8 pan).  If you do that cook for 30-35 minutes.

For reference, here’s what the original lemon cakes looked like that I refrigerated for a few hours before baking.  A definite distinction between the pudding and the cake.  Either way…still so good!

Enjoy!!  We did! 🙂