Raspberry Lemon Pudding Cakes

Photo by Oxmoor House

from Sunset, July 2009
via Judy Gray

serves 6

2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
finely shredded zest of 1 large lemon (preferably Meyer lemon)
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 ounces) raspberries, divided
powdered sugar

Preheat oven to 350 degrees. Set 6 ramekins (2/3 cup size) in a 9 by 13-inch baking pan.

In a medium bowl, cream together egg yolks and granulated sugar. Mix in flour, butter, lemon zest and juice, and whisk in milk until blended.

In a deep bowl with a mixer on high speed, beat egg whites until frothy. Then add cream of tartar and beat until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.

Spoon batter into ramekins. Pour enough hot water into baking pan to come 1 inch up sides of ramekins.

Bake until cake layers are set and tops are golden, about 30 minutes. Remove ramekins from water and let cool at least 30 minutes. Serve with the rest of the berries on top and a dusting of powdered sugar.

These light and tangy treats are especially good the day they are made.