Dessert: Lemon Pudding Cakes

Recipe by Cheryl and Griffith Day Serve dusted with confectioners' sugar when they're still slightly warm and gooey on the inside.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Pudding Cakes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 tbsp. unsalted butter
1/4 c. unbleached all-purpose flour
.13 tsp. fine sea salt
1 c. granulated sugar
2 tbsp. grated lemon zest
1/3 c. fresh lemon juice
3 large eggs
1 large egg yolk
1 1/2 c. buttermilk or whole milk
confectioners' sugar

Instructions

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter four 4-inch ramekins.
Whisk together flour, salt, and 3/4 cup granulated sugar in a bowl. Add butter, lemon zest, lemon juice, and four egg yolks and whisk until smooth. Whisk in buttermilk.
Whisk three egg whites on medium-high speed with an electric mixer until frothy. Gradually add remaining 1/4 cup granulated sugar and continue to whisk until stiff peaks form.
Gently fold beaten egg whites into lemon mixture. Divide batter among the prepared ramekins. Place the ramekins in a roasting pan. Transfer to the oven and carefully add enough hot water to come halfway up the sides of the ramekins.
Bake until set around the edges but still jiggly in the center, and until tops are lightly browned, 35 to 40 minutes. Transfer the ramekins to a wire rack.

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