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Ridgefield Lemon Pudding Cake




Source of Recipe


Internet


List of Ingredients




2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 egg yolks, room temperature
3 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest
1/4 cup fresh lemon juice, strained
1 cup milk
4 egg whites, room temperature



Recipe



Preheat oven to 325 degrees. Adjust oven rack to center position. Lightly butter baking pan or custard cups of your choice. Bring several quarts of water to boil for water bath.

In a large bowl, combine butter, sugar, and salt; beat until crumbly. Beat in egg yolks and flour, mixing until smooth. Slowly beat in lemon zest and juice; stir in milk.

In a large bowl, beat egg whites until stiff peaks form. Gently whisk whites into batter just until no large lumps remain. Immediately ladle batter into prepared baking pan or custard cups. Do not pour; otherwise, the first cups get all the froth and the later cups get all the batter.

Set a roasting pan onto oven rack. Lay folded dish towel onto bottom of roasting pan; set custard cups or baking pan on top of towel. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or custard cups.

Bake 25 minutes or until pudding cake center is set and springs back when gently touched. Remove roasting pan from oven and set on a wire rack. Let pan or cups continue to stand in water bath for 10 minutes. Serve at room temperature or chilled.

Makes 4 to 6 servings.