Beat egg yolks, zest, juice, butter and sugar in
large bowl. Combine flour and salt in separate
bowl. Add flour alternately with milk to yolk
mixtures.
Beat egg whites until stiff. Fold whites into
lemon batter.
Drop blueberries into bottom of ramekins. Pour
Pour batter over berries.
Pour boiling water into baking pan until water is
1/2 up the sides of the ramekins.
Bake at 350 degrees for 40 minutes or until tops
of cakes are lightly browned.
Sprinkle powdered sugar over top to serve.
Originally Submitted
1/22/2011
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