Lemon Pudding Cakes

  • 3 eggs, separated
  • 1 1/2 cups milk
  • the juice of 2 lemons
  • 1 1/2 tbsp butter, melted
  • 3/4 cup sugar
  • 1/4 cup flour
  • a pinch of salt
  1. Preheat the oven to 350 F. Lightly grease 6 ramekins with butter.
  2. Combine 3 egg yolks, the milk, butter, and lemon juice.  Mix well to prevent curdling.
  3. Mix in the sugar, flour, and salt until smooth.
  4. Beat the egg whites until stiff peaks form and fold into the lemon mixture.
  5. Spoon into the ramekins and set in a bain marie.
  6. Bake for 25 minutes.
  7. Serve hot.

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