A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"
Lemon Pudding Cake Cups
Lemon Pudding Cake Cups
Prep Time
10 min
Cook Time
35 min
Yield
2 servings
Ingredients
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons grated lemon zest
- 1/8 teaspoon salt
- 1/2 cup 2% milk
- 1 large egg yolk, lightly beaten
- 2 tablespoons lemon juice
- 1 large egg white
Directions
- In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
- Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
- Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.
Nutrition Facts
1 each: 230 calories, 4g fat (2g saturated fat), 111mg cholesterol, 210mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 6g protein.
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