Recipes

[Beebee2]

I was typing this for my recipe files (from the back of a Challenge butter carton) and thought I'd post it here as well. I love lemon desserts especially when Spring arrives. These really sound delicious.

Lemon Pudding Cakes

Dessert separates into a lemon sauce on the bottom and a soufflé-like cake on top.

1/4 c Challenge European Style Butter, melted
4 eggs, separated
2 t grated fresh lemon zest*
6 T fresh lemon juice
1 c sugar
1/2 c all-purpose flour
1/4 t salt
1 1/4 c milk

Preheat oven to 350 deg F.

Use approximately 1T of the melted butter to brush the inside of (6) 8-oz ramekins; set aside. Let the remaining butter cool slightly.

In a large bowl, beat together butter, egg yolks, lemon juice and lemon zest.

In a small bowl, combine sugar, flour and salt; add alternately with the milk to the egg mixture.

In a separate large bowl, beat egg whites until firm peaks form. Fold egg whites into lemon mixture.

Pour batter into the prepared ramekins and set the ramekins in a large baking dish. Pour hot water into the baking dish to a level about halfway up the side of the ramekins.

Bake for 25-30 min or until tops are golden brown. Serve the cakes warm or chilled. Garnish with berries or a dusting of powdered sugar. 6 servings

*2 medium lemons are needed for zest and juice