Lemon Pudding Cakes

Name: Lemon Pudding Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges eggs, separated; 59 milliliters all-purpose flour; 177 milliliters half-and-half; 79 milliliters fresh lemon juice; 1 Tbsp grated lemon rind; 158 milliliters sugar, divided; 5 Tbsps unsalted butter, softened and divided; 6 servings Garnishes: sweetened whipped cream and fresh mint

You can never have too many dessert recipes, so give Lemon Pudding Cakes a try. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 270 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have garnishes: whipped cream and mint, butter, half-and-half, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Beat 2 1/2 tablespoons butter, 1/4 cup sugar, and lemon rind at medium speed with an electric mixer until creamy.

Ingredients you will need

Lemon Peel

Butter

Sugar

Equipment you will use

Hand Mixer

Add egg yolks; beat 3 minutes or until pale. Gradually add lemon juice and flour, beating until blended. Slowly add half-and-half, beating until blended.

Ingredients you will need

Lemon Juice

Egg Yolk

All Purpose Flour

Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining sugar, beating until soft peaks form; fold into lemon mixture.

Ingredients you will need

Egg Whites