Lemon Pudding Cakes

By Stef -

I first made these about 10 years ago and they've been my favorite lemon dessert ever since. I actually hadn't made them in about 5 years, so it was nice to have them again. Jared gives them an 8, I give them a 9, and the recipe came from Fine Cooking. I don't change anything, and they must be served with whipped cream.

  • Softened butter for the ramekins
  • 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly
  • 1 cup granulated sugar
  • 3 large eggs, separated, at room temperature
  • 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
  • 1/4 plus 1/8 tsp. table salt
  • 1-1/4 cups whole milk, at room temperature
  • 1/3 cup fresh lemon juice, at room temperature
  • 1 Tbs. finely grated lemon zest
  • Lightly sweetened whipped cream for serving (optional)

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