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Lemon Pudding Cake Cups

A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"
  • Total Time
    Prep: 10 min. Bake: 35 min. + cooling
  • Makes
    2 servings

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons grated lemon zest
  • 1/8 teaspoon salt
  • 1/2 cup 2% milk
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons lemon juice
  • 1 large egg white

Directions

  • In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
  • Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
  • Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.
Nutrition Facts
1 each: 230 calories, 4g fat (2g saturated fat), 111mg cholesterol, 210mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 6g protein.

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