Lemon Puddings

1. 1

   Preheat oven to 325u00b0F. Lightly grease 4 ramekins (8 oz).

2. 2

   Cream butter, 1/2 the sugar and lemon zest until light and fluffy. Beat in egg yolks and flour. Gradually beat in lemon juice and milk until well combined. Whip egg whites to soft peaks then gradually add remaining sugar and whip until mixture is thick and glossy. Gently fold through lemon mixture. Distribute between prepared ramekins.

3. 3

   Transfer ramekins to a deep roasting pan. Fill pan with boiling water until it comes halfway up the sides of the ramekins. Bake for 30-35 mins, until firm and golden. Dust with powdered sugar. Serve with vanilla sauce. Garnish with lemon zest, if desired.

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