Lemon Pudding Cakes with Apricot Sauce
You can never have too many dessert recipes, so give Lemon Pudding Cakes with Apricot Sauce a try. One serving contains 258 calories, 6g of protein, and 11g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of milk, butter, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Lightly spray eight 6-ounce ramekins with vegetable cooking spray and arrange them in a small roasting pan.
In a small saucepan, combine the milk with the lemon zest and bring just to a simmer. Strain the milk through a sieve into a medium bowl and let cool to room temperature.
In a medium bowl, using an electric mixer, beat the butter with 6 tablespoons of the sugar at moderately high speed until light and fluffy, about 5 minutes. At medium speed, beat in the egg yolks, 1 at a time, until incorporated. Using a spoon, stir in the flour, lemon juice and infused milk until combined.
In a large bowl, using clean beaters, beat the egg whites until soft peaks form.
Add the remaining 3/4 cup of sugar, 1 tablespoon at a time, beating until the egg whites are firm and glossy. Working in batches, gently fold the meringue into the batter just until combined.
Spoon the batter into the prepared ramekins.
Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
Bake for 30 to 35 minutes, or until small cracks appear on top of each cake. Using tongs, transfer the ramekins to a rack to cool.
In a food processor or blender, puree the apricots with the preserves, water, lemon juice and salt until smooth.
Run a blunt knife around each cake and invert onto a dessert plate. Spoon the apricot sauce around the cakes and serve.