Lemon Pudding Cake

Lemon Pudding Cake
Lemon Pudding Cake is a vegetarian dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 191 calories, 5g of protein, and 4g of fat. This recipe serves 6. A mixture of eggs, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 350°F.
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2
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
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LemonLemon
JuiceJuice
3
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
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All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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4
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
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All Purpose FlourAll Purpose Flour
JuiceJuice
Egg YolkEgg Yolk
MilkMilk
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5
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
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SugarSugar
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6
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
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7
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 15
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WaterWater
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8
until puffed and golden, 45 to 50 minutes.
9
Transfer to a rack.
10
Serve warm or at room temperature.