Lemon Pudding Cakes

Alright, y'all what can I say, I like my desserts.  This recipe is also in my Everyday Food magazine.  Little Ms. Martha Stewart knows what she's talkin' about yo.  These little babies are only 197 calories a pop and they're very rich and filling.  If you like citrusy foods this is for you!

Lemon Pudding Cakes:

2 tbsp unsalted butter, plus more, room temperature for ramekins

1/2 cup all-purpose flour (spooned and leveled)

1/2 tsp baking powder

1/4 tsp salt

3 large eggs, separated

3/4 cup granulated sugar

1 tsp finely grated lemon zest plus 1/2 cup lemon juice from 2 lemons

1 1/4 cup whole milk

confectioners sugar for serving.

Preheat oven to 325.  Butter 8 6 oz ramekins. Set in a shallow baking pan.  In a medium bowl, combine flour, baking powder, and salt.

In a large bowl, whisk together egg yolks with 12 cup granulated sugar until pale and smooth.  Whisk in butter, lemon zest, and juice, milk, and flour mixture.  Refrigerate mixture up to 3 hours.

In a large bowl, using an electric mixer,beat egg whites with 1/4 cup granulated sugar until stiff peak forms, 5 minutes; fold batter.  With ladle, divide batter among ramekins (keeping sides clean).  Pour enough hot water into baking pan to come halfway up the sides of the ramekins.  Bake until cakes are puffed and slightly golden on top, 30 minutes.  Dust with confectioners sugar and serve immediately.

The mixture ready to go into the ramekins

In their water bath..

Ah, yeah, man! Yum, yum!

Happy cooking!