It's late and my brain is fried. I was looking for something that wasn't chocolate that I could make enough of to easily serve 12. IIRC, it was the result of some serious google-fu. The blog is Once Upon A Chef.
https://www.onceuponachef.com/recipes/lemon-pudding-cakes.htmlI just love lemons, had a bunch to use up and had all the other ingredients in my pantry.
Notes: It's very forgiving. It's easy to double the recipe, which is as far as I'd push it due to the whole egg white volume issue. I may have accidentally doubled the double when I was doubling the butter the first time I made this. It turned out fine. The second time, when I measured the butter correctly, was fine too. I am going to try a batch with KA Whole Wheat Baking Flour. I also bought some "natural" margarine [shudder] to try, just for the hell of it. If I do, I'll report back.
There are helpful tips on her blog in the comment section. I reduced the sugar by 25% to no ill effect. Someone suggested that mixing the lemon zest with the sugar was a good trick, even though it messes up the ingredient order a bit. I grated the zest onto a cutting mat, then dumped the sugar on top of it and used a large spatula to smush it together. It was fun and I think it Sugared Lemon Zest might be a really good, cheap and easy edible gift.
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Warm Lemon Pudding Cakes By Jennifer Segal
Spoon into these lovely little lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
Servings: 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
INGREDIENTS
3 large eggs, separated
1 cup milk (low fat or whole)
2 teaspoons lemon zest, from 2 lemons
6 tablespoons fresh lemon juice, from 2 lemons
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup sugar
Fresh berries and Confectioners' sugar, for serving (optional)
INSTRUCTIONS
1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
3. In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
4. Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
5. Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.