Tuesday, January 12, 2016

Meyer Lemon Pudding Cake from Two Peas in Their Pod plus another favorite Lemon Pudding Cake recipe

From Two Peas and Their Pod. I recently received this recipe and I look forward to making it. I happen to like anything made with Lemons.
It was easier to post a link to the recipe than copy and rewrite it.


Peace in the Kitchen!

Here's my other recommended Lemon Pudding Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Roasting Pan
5 small Ramekins brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3/4 C Granulated Sugar, divided
1/3 C Flour
1/8 tsp Salt
1 C Whole Milk
1/2 C Fresh Lemon Juice (preferably Meyer Lemons)
2 TBS Butter, melted
2 Egg Yolks
3 Egg Whites

In a bowl with a hand mixer:
Egg Whites
Beat while gradually adding 1/4 C Sugar.
Continue beating until stiff.

In a large bowl:
Remaining Sugar
Lemon Juice
Egg Yolks
Whisk well.

Stir to incorporate.
Fold in Egg Whites by hand.

Divide batter evenly among the Ramekins.
Place them in a Roasting Pan filled with boiling water.
Bake 25 - 30 minutes.

Transfer Ramekins to a rack to cool for 5 minutes.
Serve dusted with Confectioner's Sugar.

Peace in the Kitchen!

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