Lemon Pudding Cake Cups

Name: Lemon Pudding Cake Cups
Ingredients: 1/3 cup sugar; 2 tablespoons all-purpose flour; 1-1/2 teaspoons grated lemon peel; 1/8 teaspoon salt; 1/2 cup 2% milk; 1 egg yolk, lightly beaten; 2 tablespoons lemon juice; 1 egg white

8 ingredients

3 steps

Ingredients

1/3 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1/8 teaspoon salt
1/2 cup 2% milk
1 egg yolk, lightly beaten
2 tablespoons lemon juice
1 egg white

Directions

1

In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
2

Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
3

Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.