Lemon Pudding Cake Cups Recipes

LEMON PUDDING CUPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Slowly stir in the sherbet, lemon juice and lemon zest. Pour into six dessert cups. Cover and refrigerate overnight. Garnish with whipped topping.

WARM LEMON PUDDING CAKES

Steps:

• 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, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
• Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
• Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

LEMON CUSTARD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
• In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
• Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
• In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
• Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON PUDDING CAKE CUPS

Steps:

• 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.

LEMON PUDDING CAKE

Steps:

• Combine sugar, salt and butter.
• Stir in flour, then lemon peel and lemon juice.
• Combine milk and egg yolks; add to lemon mixture. Fold in stiffly beaten egg whites.
• Pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
• Bake at 350 degrees F. for 40 minutes until top is light brown.

LEMON PUDDING CAKE

Steps:

• Cream butter with all but 2 tbsp sugar.
• Beat in egg yolks and lemon peel.
• Stir in flour, just until mixed.
• Add milk and lemon juice.
• Stir well.
• In another bowl, beat egg whites with salt until soft peaks form.
• Gradually beat in remaining 2 tbsp sugar.
• Beat until stiff peaks form.
• Fold egg whites gently into lemon mixture.
• Spoon batter into buttered 8 inch baking dish.
• Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
• Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
• Cover with aluminum foil half way through baking time if cake is browning too quickly.
• To serve, cut into squares and dust with icing sugar.
• Serve warm or cold.

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