Mini Lemon Pudding Cakes

A small cheesecake, reminiscent of lemon pudding cakes, topped with three blueberries and a mint leaf, dusted with powdered sugar on a glass plate with a white rim, sits next to a sifter and blueberries on a blue surface.

Mini Lemon Pudding Cakes

Mini Lemon Pudding Cakes are a refreshing, melt-in-your-mouth, lemony dream. Simple and quick to make, this dessert magically forms two layers when baked. A light and airy cake on top with a lemon pudding custard on the bottom.

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 283kcal

Author: Stephanie Wilson

Ingredients

3 large eggs separated
1 cup fat-free half and half or milk
2 teaspoons lemon zest
6 tablespoons fresh lemon juice about 2 lemons
2 tablespoons butter melted
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup granulated sugar

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Instructions

Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, half and half, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
With an electric mixer, beat the egg whites until soft peaks form. With a rubber spatula, fold the egg whites into the lemon mixture a little at a time until all of the eggs whites have been added and the batter is light and fluffy.
Place the prepared ramekins into a 9-by-13-inch baking dish. Evenly pour or ladle the batter into the ramekins. The batter will fill most of the ramekin. Using a teapot or pitcher, add water to the 13x9 inch baking pan half-way up the sides of the ramekins.
Bake in the preheated oven for about 45 minutes, or until the tops are lightly golden brown and spring back when lightly touched.
Once baked, carefully remove the ramekins from the baking dish and let cool for a few minutes. Once slightly cooled, carefully inverted the pudding cups onto a plate, dust with confectioners’ sugar and served with fresh berries if desired.

Notes

Make Ahead Tip:

These Lemon Pudding Cakes can be made up to a day in advance. Bake as directed and then cool completely. Cover with plastic wrap and store at room temperature. Before serving, preheat the oven to 350 degrees, remove the plastic wrap and place on a baking sheet. Reheat the cakes for 10 to 15 minutes, or until heated through.

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