I made some rather wonderful lemon pudding cakes this weekend. As always, they're fairly easy to make, though I had a moment of panic when the batter remained stubbornly curdled until I folded in the egg whites. But they turned out beautifully, so all was well in the end.
They stay cakey and almost souffle-like at the top while forming a sort of lemon curd at the bottom. It's delicious. Tangy without being overwhelming and refreshing after a full meal. That's the best thing about lemon desserts. There's always room for a bit more.
The recipe comes from Anna Olson, whose desserts never disappoint. So without further ado, here it is.
Lemon Pudding Cakes
6 tbsp unsalted butter
2/3 cup sugar
4 lemons, zest and juice
4 eggs, separated
1/2 cup flour
1/2 tsp baking powder
1/2 cup 2% milk
Beat butter and sugar. Add zest and lemon juice, then egg yolks, one at a time. As mentioned above, it will likely curdle. Don't panic! It'll be fine.
Add flour and baking powder, then milk, a little at a time, until you have a mostly smooth mixture.
Whip egg whites to stiff peaks and then fold into batter.
Pour batter into ramekins and place into a pan. Pour boiling water into pan so that it comes about halfway up the sides of the ramekins.
Bake for 35 minutes in a 350F oven.
They should be golden brown on the top when they're done.
They're going to fall a bit once they've sat out of the oven for a bit, but they'll still taste delicious. I crushed some raspberries with a bit of sugar to add extra colour and another layer of flavour. And raspberries pair so well with lemon that I couldn't resist.