Baked Lemon Pudding

serves 4 to 6

  • 2/3 cup granulated sugar
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons grated lemon zest
beat together the sugar, butter and lemon peel until creamy.
  • 3 large egg yolks
    • Beat in
  • 3 tablespoons all-purpose flour
  • 1/2 cup fresh lemon juice
  • 1 cup half-and-half
    • Gradually stir in flour, alternating with the lemon juice and half and half; stir until well blended.
  • 3 large egg whites
  • Dash salt
  • 1/8 teaspoon cream of tartar
    • Beat eggwhites to firm peaks
    Fold egg whites gently into the first mixture, just until incorporated throughout the batter. Pour into a 1 1/2-quart souffle dish. Set souffle dish in a larger pan with about 1 inch of hot water. Bake at 350° until top is set, about 35 to 45 minutes.