If you are a lemon dessert fan, you are going to love these adorable cakes. And as a bonus, they are low in calories and fat! They taste very decadent too. I have served these cakes to both guest and family, and I always get compliments on them. They look very pretty, especially, if you add powdered sugar and raspberries to decorate them! I have included several tips for making this dessert to help ensure success! So the answer is yes! You can have your cake and eat it too!
Some helpful tips:
1. When zesting lemon (or any citrus), make sure to get the very top peel of the fruit. The white pith is bitter.
2. Any extra zest or lemon pulp can be put in your garbage disposal to 'freshen up' your drain. If your disposal can handle it, the peel can go in too. Mine is old, so I do not put the peel in it.
3. Be extra careful with microplanes (the tool that zests your fruit)! I have had many scraped flesh in using this implement.
4. I like to pour the juiced lemon through a sieve to catch the seeds and pulp. Use only the strained lemon juice in this recipe.
5. Use a roasting pan that you do not care about when baking the dessert. The one that I use is old and discolored, so I keep it for recipes such as this one.
6. I measure 3/4 cup sugar and place it in small bowl, then I remove 2 tablespoons from my measured sugar and place in another small bowl.
7. I use a 1/2 measuring cup to scoop the batter into the custard cups. After the batter is evenly distributed, I gently even the tops of the cakes with the back of a fork.
8. Keep a careful eye on the cakes when baking. They can over brown quickly.
1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup sugar, divided
2 tablespoons flour
1 and 1/2 teaspoon raspberry extract
1 teaspoon lemon zest
1/4 cup lemon juice
1 cup milk (I use whole milk)
Confectioners' sugar for dusting on top, optional
Fill roasting pan with 1/2 inch of hot tap water; place in center of oven. Heat oven to 350 degrees Fahrenheit. In 8 (six ounce) custard cups, place 4 to 5 raspberries on bottom of each.
Beat egg whites in large stainless steel or glass bowl with mixer on medium speed until foamy. Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted. With same beaters (no need to wash), beat your yolks and remaining sugar in a large bowl until mixture is light; beat in flour, raspberry extract, lemon zest, and juice. Gradually, beat in milk. Using a wire whisk, gently fold egg whites into yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to tops). Place cups in hot water in roasting pan.
Bake until puddings are puffed and golden brown on top. This will take 22 to 24 minutes. Serve puddings warm or at room temperature, with confectioners' sugar (optional) and remaining berries (approximately 3 on top of each custard cup). May also serve with whip cream. Serves 8.
Without whip cream: 138 calories, 4 grams protein, 25 grams carbs, 1 gram fiber, 3 grams fat, 80 milligrams cholesterol, 43 milligrams sodium.
(edited by Anna Weicht)