Lemon Pudding Cakes for Two

Directions

Preheat the oven to 350 degrees. Separate the egg into two bowls, the whites in a medium bowl and the yolk in a small bowl. Refrigerate the egg whites until you’re ready to whip them. In a third bowl, whisk together the flour and sugar until evenly combined. Add the butter to the egg yolk and whisk until smooth and creamy. Stir in the milk. Wash the lemon well and then remove the zest using either a small holed cheese grater or a microplane. Add the zest and juice from half of the lemon to the milk mixture. It may look lumpy, this is okay. Stir in the flour and sugar until evenly combined. Add a pinch of salt to the egg whites and whisk until stiff peaks form. Gently fold the lemon mixture into the beaten egg whites. Pour the mixture into two ramekins that have been coated with non-stick spray. Place the filled ramekins in a casserole dish and pour hot water around them until it reaches half way up the sides of the ramekins. Place the whole dish into the preheated oven and bake for 35 minutes or until the tops are golden brown. Allow to cool for 10 minutes before eating.