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Lemon "Pudding Cake"
Makes 4 Servings
*5 ounces sugar
*1 ounce butter
*Juice and zest of 3 lemons
*4 egg yolks
*1 ounce flour
*1 cup milk
*4 egg whites
1Preheat oven to 350F degrees.
2Cream together sugar and butter. Add lemon juice, lemon zest, egg yolks and flour; mix together. Add milk and mix thoroughly.
3Separately, whip egg whites until stiff peaks form. Fold into lemon mixture.
4Pour into 4 6-ounce souffle molds and bake in preheated oven in a hot water bath for 25 minutes. Remove from oven and let sit for approximately 10 minutes.
5Remove from souffle molds onto individual plates and serve.
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO