Things You'll Need:
- 3 tablespoons unsalted butter, melted and cooled
- 3/4 cup granulated sugar, plus more for ramekins
- 1 tablespoon of grated lemon zests
- 3 large eggs, separated
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 6 tablespoons freshly squeezed lemon juice
- 1/8 teaspoon sea salt
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Step 1
Heat oven to 350 degrees F. Butter six 6-ounce ramekins or glass custard cups and coat with sugar; or spray the ramekins with vegetable oil spray. Place a folded dish towel in bottom of 13 x 9-inches pan, set aside. Boil water for the water bath.
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Step 2
In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and zest until well blended. Whisk the flour mixture into the lemon mixture until incorporated; the batter will be very liquid.
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Step 3
Beat egg whites until stiff. Whisk gently the egg whites in egg-yolk mixture until there are no large lumps.
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Step 4
Immediately ladle into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until they are puffy and golden on top or when you insert a clean knife inserted in the center of lemon pudding cake and the knife comes out clean; the cake is done, about 30-35 minutes. Cool puddings on a wire rack, 30 minutes. To serve, you may invert puddings onto plates and serve chilled or at room temperature with raspberry sauce; or, you may serve in the ramekins and sprinkle with sifted confectioners' sugar with or without raspberry sauce.
