Preheat oven to 325 degrees F
(165 degrees C) and place rack in the center of the oven. Butter six - 1
cup (240 ml) ramekins or other heatproof bowls.
Set aside 2 tablespoons (28
grams) of the sugar to use when whipping the egg whites. Then, in the bowl of
your electric mixer, or with a hand mixer, beat the remaining sugar and
butter until light and fluffy. Add the three egg yolks, one at a time, and beat until
incorporated. Beat in the vanilla extract and lemon zest. Add the
flour and salt and beat until combined. With the mixer on low speed,
gradually pour in the lemon juice and milk. Set aside while you beat the
In a clean bowl of your
electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the
remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only
Evenly pour (or
ladle) the batter into the prepared ramekins. (The batter does not rise
much during baking so you can fill the ramekins almost to the rim.) Prepare
a water bath. Place the
ramekins in a larger baking pan (or any size pan that
will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Carefully pour in enough hot water so that the water is halfway up
the sides of the ramekins.
Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a
toothpick inserted into the cake portion comes out clean. Be careful
not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins
immediately from the water bath and cool slightly before serving.
This dessert can
be served warm or at room temperature. Dust the tops of the puddings with
confectioners (powdered or icing) sugar and dress with a dollop of softly whipped cream
and fresh fruit (optional). Leftovers can be covered and stored in the
refrigerator. Excellent cold or you can reheat the puddings in the microwave.
Makes 6 servings.
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