when life gives you lemons, make lemon pudding cake

Lemony desserts are so satisfying. The tart and sweet flavour always seem the perfect ending to any type of meal. This lemony dessert was inspired from Gourmet magazine (circa 2001 or 2002).

lemony pudding cake
makes 6

2 large lemons
1/4 cup flour
1/4 teas salt
3/4 cup plus 2 Tbs sugar
3 large eggs, separated
1 1/3 cups milk










Preheat oven to 350F. Prepare ramekins by lightly buttering and sugaring, knocking out any excess sugar. Place in towel-lined baking pan.










Zest two lemons for about 1 Tbs of fine zest. Then, squeeze 1/4 cup plus 2 Tbs of lemon juice.

Combine flour, salt, and 1/2 cup plus 2 Tbs sugar in a large bowl. Whisk together. In another bowl, whisk yolks and milk with the zest and juice. Add two mixes together until just combined.










Beat egg whites in a large bowl until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and beat until whites hold stiff, glossy peaks. It's very meringue-like at this stage.

Whisk a little of the whites into the batter, then fold in remaining whites gently but thoroughly. (The batter will be quite thin.)










Pour mix into prepared ramekins. Pour hot water into baking pan until about 1/2-way up the sides of the ramekins.










Bake in the hot water bath until puffed and golden (about 45 mins). The sides will pull away from the edge. Remove from the bath and let cool on a rack. Wait a bit to enjoy them slightly warm or let them cool to room temp.










I inverted the ramekin onto a plate so the pudding and cake layers were more visible, but it would taste just as good spooned out of the ramekin (with a little dusting of powdered sugar).