Lemon Dainty

Name: Lemon Dainty
Prep time: 20 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 1 cup sugar; u00bc cup all-purpose flour; u00bc teaspoon saltu2028; 1 cup skim milku2028; u00bc cup lemon juice; u20282 egg yolks, well beaten; u20281u00bd teaspoons lemon zestu2028; 2 egg whites

By Leslie Blythe Dessert Baking

September 12, 2021

Lemon Dainty is a cross between pudding and cake. They are light and refreshingly tangy. My husband thought it was total nirvana. I think I might be able to use this at some point to my advantage! I served it warm out of the oven, though I think it's better refrigerated. If you don’t have ramekins, you can bake it in an 8-inch or 2-quart baking dish for 45 to 50 minutes.

Prep: 20 mins
Cook: 45 mins
Yields: 6 Servings

Ingredients

1 cup sugar

¼ cup all-purpose flour

¼ teaspoon salt 

1 cup skim milk 

¼ cup lemon juice

 2 egg yolks, well beaten

 1½ teaspoons lemon zest 

2 egg whites

Directions

1Preheat the oven to 350° F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.

2Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth. 

3 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into flour mixture.

4Ladle the batter evenly into the ramekins (it will come almost to the top). Place ramekins in a baking dish. Pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Serve warm or cold.

close full screen

00:00