Lemon Pudding Cakes

Name: Lemon Pudding Cakes
Yield: 8
Ingredients: 1 cup granulated sugar, divided; 1/3 cup all-purpose flour; 1/8 teaspoon salt; 1 cup low-fat milk; 2 teaspoons freshly grated lemon zest; 1/2 cup lemon juice; 2 tablespoons butter, melted; 2 large egg yolks; 3 large egg whites, at room temperature (see Tip); Confectioners’ sugar for dusting; Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turn

Lemon Pudding Cakes was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Lemon-Pudding-Cakes-recipe-12681.aspx" target="_blank">www.cooking.com.</a>

"These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding. Make Ahead Tip: Pudding cakes can be held at room temperature for up to 4 hours. | Equipment: Eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups..."

INGREDIENTS

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1 cup granulated sugar, divided

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1/3 cup all-purpose flour

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1/8 teaspoon salt

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1 cup low-fat milk

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2 teaspoons freshly grated lemon zest

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1/2 cup lemon juice

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2 tablespoons butter, melted

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2 large egg yolks

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3 large egg whites, at room temperature (see Tip)

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Confectioners’ sugar for dusting

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Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turn

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