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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This makes a delicate sponge that separates in the oven so there's a layer of lemon pudding in the bottom of the bowl. We like raspberry[ sorbet on top for color and brightness, but my restaurant partner Rich Melman likes my Buttermilk Ice Cream on top for a creamier soothing experience.] Ingredients:
5 tablespoons unsalted butter, softened |
1/3 cup and 3/4 cup sugar |
5 eggs, separated |
1/4 cup and 2 tablespoons all-purpose flour |
1 1/4 cup whole milk |
2/3 cup lemon juice |
2 lemons, zested |
equipment: 8 (8-ounce) ramekins |
Directions:
1. Preheat the oven to 325 degrees F. Butter the ramekins.
2. In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
3. In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
4. Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.
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