My friend is fond of lemon, Lemon sorbet, lemon pickle, lemon cake, lemon lemon, I think you got the picture. I thought of surprising her by making this dessert, since I’m seeing her after a long time and wanted her to know that I still remember her craze over lemon.
While baking this beauty, it separates in to a top layer of fluffy cake/souffle, then comes the silky smooth pudding, and at the bottom a rich lemony, creamy sauce.
There is something you have to know about this dessert if you haven’t baked it or had it before. It’s lemony! If you are not fond of desserts with lemon flavor in them I’d still say give it a try, since the recipe I’m sharing here is actually for two people only. If you are like my friend you will for sure bake it again.
Let’s get baking!
1 egg white
1 egg yolk
5 tablespoons sugar
2 1/2 tablespoons all purpose flour
1 teaspoon lemon zest
1/2 cup milk
1/2 teaspoon butter
1 tablespoon lemon juice
Pinch of salt
– Preheat oven to 350F/180C.
– Butter 2 small ramekins, each should hold 1/2 a cup, and sugar them.
– Sift flour with salt and keep aside.
– In a separate bowl add egg yolk, lemon zest, lemon juice, butter, and sugar. Beat well.
– Add the milk to the previous mixture and beat until well combined.
– Add the flour and whisk gently.
– Beat the egg white until you get a soft peak.
– Combine the two mixtures by folding in the egg white gently.
– Pour mixture in the ramekins, place ramekins in a baking tray, fill tray with boiling water until it reaches half the ramekins.
– Bake for 25 minutes, or until the tops are light golden in color.
– Serve at room temperature.
NOTE: Make sure the lemon you are using has a fresh smell, and have no bitter taste. This dessert enhances the taste of the lemon, so if you picked even slightly bitter lemon, you’ll strongly taste it after the baking.