BAKED LEMON PUDDING CAKES

Talking about the weather has taken on a new significance this summer. What with daily drenchings, high wind warnings, hail, and thunderstorms, there is no dearth of weather talk. June has also been a busy month with weddings, retirements, BBQ's and more than the usual share of social engagements and so I left making my weekly Tyler Florence entry to the last minute only to be confounded by a horrendous thunderstorm and power outage. I was doubly unhappy because I'd just received the copy of Tyler's Stirring the Pot which I'd won from the wonderful gals at Tyler Florence Fridays. If you haven't already visited, please do so. You might want to consider joining us as we pay homage to that Food Network hottie. So, despite missing the deadline, I went ahead and made Tyler's baked pudding cakes, changing the lime to lemon. They are easy and so delicious and moist.

1 tbs. unsalted butter

superfine sugar

2 eggs, separated

2/3 cup reduced fat buttermilk

1 tbs. lemon zest

2 tbs. lemon juice

1/4 cup all purpose flour

2/3 cup superfine sugar

1/4 tsp Kosher salt

lemon halves for garnish (optional)

Preheat oven to 325 degrees. Butter and lightly sugar four 6-ounce ramekins (I have 4-ounce ramekins and so I made five).

Using the paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lemon zest and juice on medium speed until well blended. Reduce the speed to low and slowly add flour, 2/3 cup sugar, and the salt, until just combined. Transfer to another bowl and thoroughly wash the mixing bowl with soap and hot water. Return to stand mixer.

Using the whisk attachment, beat egg whites in the clean bowl until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture, a little at a time.

Divide the mixture evenly among the prepared ramekins. Place ramekins in a roasting pan and fill the pan with hot water halfway up the sides of the ramekins. Bake about 1 hour (50 minutes for my smaller ramekins) until the top springs back when gently pressed and the cakes have a light golden color.

Remove ramekins from the water bath; allow to cool slightly.

Carefully invert each onto a plate.