Lemon Pudding

(by Marnika Stander)

3 1/2 T. cake flour

3 oz. lemon juice

2 t. finely grated lemon zest

4 eggs, separated

6 oz. caster or superfine sugar

7 oz. milk

2 T. butter, melted

additional softened butter for ramekins

Preheat oven to 350 F.

Combine cake flour, lemon juice, lemon zest, and egg yolks in a mixing bowl.

Set aside 1 oz. sugar, adding the rest to the flour mixture.

Mix thoroughly.

Pour in milk and melted butter, and mix thoroughly.

In a separate mixing bowl, whip egg whites until stiff peaks form.

Add the remaining 1 oz. sugar, and whip together.

Fold egg whites into flour mixture.

Butter 6 heatproof ramekins, and set on a baking tray.

Pour batter into buttered ramekins.

Bake for 15 minutes.

Serve warm.

Serves 6.

(Read Lockdown Lemons, the story that accompanies this recipe.)

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