Lemon Pudding Cakes with Fresh Blueberries
2 eggs separated
1 to 2 tsp. minced lemon zest
3 Tbsp. fresh lemon juice
2 tsp unsalted butter, softened
3/4 c. sugar
5 Tbsp. all-purpose flour
1/4 tsp. table salt
3/4 c. milk
1/4 c. fresh blueberries
Preheat oven to 350°F.
Beat together egg yolks, zest, lemon juice, butter, and sugar in a large bowl with a hand mixer on medium speed. Combine flour and salt in a separate bowl.
Add flour mixture alternately with milk to yolk mixture, beating well after each addition.
Beat egg whites in a separate bowl until stiff peaks form. Fold whites into lemon batter until incorporated.
Place four 6 ounce ovenproof ramekins or dessert cups in an 8-inch square baking pan with tall sides.
Drop a few blueberries into the bottom of each ramekin. Divide batter among ramekins, pouring batter over berries.
Pour boiling water into baking pan until water reaches halfway up the outsides of ramekins to make a water bath. Bake for 40 minutes or until tops of cakes are lightly browned. Remove baking pan from oven; transfer ramekins to a cooling rack for 10 minutes.
To serve, sprinkle with powdered sugar over the tops of the cakes.
Recipe from Cuisine at Home
Nutrition information per serving:
Total fat 5g
Saturated fat 2g
Dietary fiber 0g