Saturday, February 27, 2010

Lemon Zing(er)

These tasty little gems are the perfect treat for after dinner, especially if you're having a couple of friends over. I assume you could make it in one dish, but what's the fun in that? You will need:

2 large eggs, separated

1/2 cup granulated sugar

3 tablespoons flour

2 tablespoons melted butter

Finely shredded zest of 1 lemon

3 tablespoons fresh lemon juice

1 cup low-fat (1%) milk

1/8 teaspoon cream of tartar

2 2/3 cups (12 oz.) blueberries, divided

Powdered sugar
Heat your oven to 350. In a medium bowl, whisk together egg YOLKS and granulated sugar. *make sure to hang on to your egg whites*
(You might see that I'm using more of things in photos- I was making 8 and the recipe calls for 6). After mixing yolks and sugar, whisk in flour, lemon zest/juice and milk until blended.
Zesting can be a real bitch! (sorry Mom)
Beat egg whites and cream of tartar until egg whites are stiff and hold still. If you're one of the lucky ones that has a mixer this will be an easy task for you. I, on the other hand, had to ask Ryan to help because my muscles aren't big enough to beat egg whites that much. Yikes.
Fold whites into mixture until blended. Add half blueberries.
Spoon batter into ramekins. Place ramekins in a baking pan (not sheet) and pour enough hot tap water in baking pan so that the water comes up 1" onto ramekins.
Bake until cake layers are set and top is golden. 30-35 minutes. Remove from water and let cool atleast 30 minutes before serving. Serve with extra berries on top and dusted powdered sugar. Tip- if you want the pudding part on the bottom to be a bit stiffer cook them closer to the 35 minute range. I took mine out at 30 and wish I left them in just a tad longer.

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