Lemon Pudding Cake

Ingredients

Lemons 2

Eggs 3

Milk 1 cup

Sugar 1/2 cup

Flour 1/5 cup

Butter 2 tbsp

Salt 1 pinch

Preheat oven to 180°C. Grease ovenproof molds with butter and sprinkle with sugar. Wash the lemons and grate 1.5 tbsp of zest. Squeeze 0.5 cups of juice. Combine with egg yolks, lightly beat, then add melted butter and milk.

Mix the flour with half the sugar and salt and fold into the milk-lemon mixture. Beat the egg whites until stiff peaks form, gradually add the remaining sugar and beat until stiff. Gently fold the beaten egg whites into the milk mixture, stirring with a spatula.

Divide the mixture among the molds, filling them 2/3 full. Place them on a baking sheet and pour boiling water halfway up the sides. Bake for about 30-35 minutes, until golden brown. Let cool for 5 minutes and transfer to a wire rack. Serve warm with any berries.

Enjoy!