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By Leslie Blythe Dessert Baking
September 12, 2021 Lemon Dainty is a cross between pudding and cake. They are light and refreshingly tangy. My husband thought it was total nirvana. I think I might be able to use this at some point to my advantage! I served it warm out of the oven, though I think it's better refrigerated. If you don’t have ramekins, you can bake it in an 8-inch or 2-quart baking dish for 45 to 50 minutes. Prep: 20 mins Cook: 45 mins Yields: 6 Servings Ingredients 1 cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 cup skim milk
¼ cup lemon juice
2 egg yolks, well beaten
1½ teaspoons lemon zest
2 egg whites Directions 1Preheat the oven to 350° F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
2Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.
3
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into flour mixture.
4Ladle the batter evenly into the ramekins (it will come almost to the top). Place ramekins in a baking dish. 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. Serve warm or cold. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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