Individual Baked Lemon Puddings
Ingredients (serves 10)
2 C milk
6 eggs (separated)
2 tsp grated lemon rind
2/3 C lemon juice (approx. 4 lemons)
6 tbsp butter (melted)
1 1/2 C granulated sugar
6 tbsp flour
1/2 tsp salt
In large bowl, whisk together milk, egg yolks, lemon rind, lemon juice, and butter. In small bowl, combine sugar, flour, and salt, then stir into lemon mixture.
In separate bowl, using electric mixer, beat egg whites until stiff. Fold into lemon mixture.
Pour into six 1-cup (250 mL) ramekins of individual soufflé dishes. Place dishes in a larger pan and add hot water to come halfway up sides of dishes.
Bake at 350 F for 25-30 minutes, or until set and lightly browned.
Serve warm or chilled.