Raspberry Lemon Pudding Cakes (New Beginnings- Year Four: Volume 10; January, 2014)

Prep time: 25 min

Cook time: 30- 35 min
Rest time: 30 min
Ready in: 1 hour, 25- 30 min
Serves: 6

Ingredients: 
2 large eggs- separated
1/2 c. sugar
3 T. flour
2 T. butter- melted
Zest of 1 lemon- finely shredded
3 T. lemon juice
1 c. 1% milk
1/8 tsp. cream of tartar
2 2/3 c. raspberries
Powdered sugar (for topping)

Directions: 
- Preheat oven to 350
- Set 6  (2/3 c.) ramekins in a 9x13" baking dish
- In a medium bowl, whisk together egg yolks and sugar until thick and creamy
- Whisk in flour, butter, lemon zest and juice, and milk until blended
- In a deep bowl, with mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted
- Stir 1/4 whites into yolk mixture until blended
- Gently fold in remaining whites
- Gently fold in half of raspberries
- Spoon batter into ramekins
- Pour enough hot tap water into baking pan to come 1" up sides of ramekins
- Bake until cake layers are set and tops are golden, 30- 35 minutes
- Remove ramekins from water and let cool at least 30 min
- Serve with remaining berries on top and a dusting of powdered sugar


*Liz found the recipe here