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Baked Lemon Pudding Cakes

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 1 tbs. unsalted butter
superfine sugar
2 eggs, separated
2/3 cup reduced fat buttermilk
1 tbs. lemon zest
2 tbs. lemon juice
1/4 cup all purpose flour
2/3 cup superfine sugar
1/4 tsp Kosher salt

lemon halves for garnish (optional)

Preheat oven to 325 degrees. Butter and lightly sugar four 6-ounce ramekins (I have 4-ounce ramekins and so I made five).

Using the paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lemon zest and juice on medium speed until well blended. Reduce the speed to low and slowly add flour, 2/3 cup sugar, and the salt, until just combined. Transfer to another bowl and thoroughly wash the mixing bowl with soap and hot water. Return to stand mixer.

Using the whisk attachment, beat egg whites in the clean bowl until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture, a little at a time.

Divide the mixture evenly among the prepared ramekins. Place ramekins in a roasting pan and fill the pan with hot water halfway up the sides of the ramekins. Bake about 1 hour (50 minutes for my smaller ramekins) until the top springs back when gently pressed and the cakes have a light golden color.

Remove ramekins from the water bath; allow to cool slightly.

Carefully invert each onto a plate.

From:
http://arlene-thefoodoflove.blogspot.com/2009/06/baked-lemon-pudding-cakes.html

 Just another note: This is so popular at my house that I have to triple or quadruple the recipe. That way everyone can have one for NOW and then for LATER.

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