Lemon Pudding Cakes

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
1/3 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3 large eggs, seperated
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
1 1/4 cups whole milk
confectioners' sugar, for serving

Preheat oven to 325 degrees F.
Butter eight 6-ounce ramekins or a 2-quart baking dish.
Set in a shallow baking pan.
In a medium bowl, combine flour, baking powder, and salt.
In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth.
Whisk is butter, lemon zest and juice, milk, and flour mixture (Refrigerate mixture, up to 3 hours)
In a large bowl, using an electric mixture, beat egg whites with 1/4 cup granulated sugar until soft peaks form, 5 minutes; fold into the batter.
With a ladle, divide the batter among the ramekins (keeping sides clean).
Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.
Bake until cakes are puffed and slightly golden on top, 30 minutes.
Dust with confectioners' sugar.
Serve immediately.