G-F Lemon Pudding Cake

G-F Lemon Pudding Cake

It's spring and lemons are the topic of my pinterest.  I've discovered a delightful kitchen degreasing cleanser from lemon or orange peels soaked in vinegar  and a Lemon Pudding Cake g-f adaptation is on the menu!

THIS Recipe Ended Up Gritty using Better Batter brand flour.  Try it using your favorite G-F Flour and I will too.  See if we can fix that.

Preheat oven to 350 and prepare water bath for baking by setting baking dish (es) into a larger cake pan half filled with water.  

Whisk together and set aside:

• 3/4 cup granulated sugar
• 1/3 cup g-f flour, spooned and leveled ( I tried Better Batter's flour blend--results turned gritty when cooled.)  

Next, whisk together in another dish:

• 3 large egg yolks  
• 2 tablespoons butter, diced and warmed to room temperature,
• Then whisk in:
• 1 cup whole milk
• 1 teaspoon lemon zest (finely grated)
• 1/3 cup fresh lemon juice

In a stand mixer, beat

3 Egg Whites with 

• 1/2 teaspoon salt 

Until stiff peaks form, two to three minutes.  Then fold gently into the lemon-sugar mixture and pour into baking dishes.

Sprinkle atop

• 3 teaspoons turbinado or some other coarse sugar ( I used dried brown sugar)

Spoon into baking dish (ramekins would be better to serve individually and hot) and place in water bath that just reaches half-way up the baking dish.  Bake until tops are golden brown, 40-45 minutes.