Lemon Pudding Cakes

Ingredients

• 2 large eggs, separated
• 1/4 tsp salt
• 150 g (3/4 cup) granulated sugar, divided
• 240 ml (1 cup) skim milk
• 80 ml (1/3 cup) freshly squeezed lemon juice
• 24 g (3 tbsp) all-purpose flour
• 1 tbsp finely grated lemon zest
• 14 g (1 tbsp) butter, melted
• Cooking spray
• Boiling water, for the water bath

Method

1. Heat the oven to 180 C (350 F) and lightly coat six 180 ml (6 oz) custard cups with cooking spray.
2. Beat the egg whites with the salt. Gradually add 50 g (1/4 cup) of the sugar and continue until the sugar dissolves and stiff peaks form.
3. In a second bowl, whisk the yolks with the remaining sugar. Add the milk, lemon juice, flour, zest and melted butter and mix until smooth.
4. Fold the whipped whites gently into the lemon mixture. Divide among the custard cups.
5. Set the cups in a 23 x 33 cm (9 x 13 in) pan. Pour boiling water into the pan until it reaches halfway up the cups, then bake for 40 to 45 minutes until the tops are golden and firm. Remove from the water bath and cool on a rack.