Lemon Pudding Cake

Directions

1. 1
   Preheat oven to 350°. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.
2. 2
   In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice, and lemon zest.
3. 3
   In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites.
4. 4
   Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.
5. 5
   Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.
6. 6
   Note: Nutritional analysis is per serving.