Hot Lemon Custard Cakes

1. 1

   Preheat oven to 350 degrees F. Set a kettle of water to boil.

2. 2

   Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

3. 3

   (Dish towel prevents cups from sliding when moving the roasting pan.)

4. 4

   In a large bowl, whisk egg yolks and sugar until light; whisk in flour.

5. 5

   Gradually whisk in lemon juice, then milk and lemon zest.

6. 6

   With an electric mixer, beat egg whites and salt until soft peaks form.

7. 7

   Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

8. 8

   Divide batter among prepared custard cups, place baking dish in oven and fill with boiling water to reach halfway up sides of cups.

9. 9

   Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.

10. 10

    Serve slightly warm or at room temperature, dusted with confectioners sugar.

* Per serving · 4 servings · Values may vary.