Lemon Pudding Cake

One of my favorite flavors is lemon, and I love Lemon Pudding Cake! It's kind of like a Chocolate Lava Cake, but lemon.When I was a kid my mom used to make Lemon Pudding Cake all the time, although I always thought she made it from a box mix??? I recently borrowed her recipe book, and there it was... a recipe for Lemon Pudding Cake. I don't think I've had it since I was little, (I could never find a box mix ha ha)and when I explained it, nobody knew what I was talking about, but there it was in her book.
I did make a few adjustments (sorry mom, I adapted your recipe ;) ) the original recipe called for a lot of sugar! It was as delicious as I remember!

Lemon Pudding Cake

1/4 cup sifted flour

1/4 tsp. salt

3/4 cup sugar

1/4 cup fresh lemon juice

1 1/2 tsp. fresh lemon zest

3 egg yolks, room temperature

3 egg whites, room temperature

1 cup milk

Preheat oven to 350 degrees. Lightly butter 6 (8 oz.) ramekins and lightly sprinkle with sugar tapping out the excess. Heat water in a kettle to make a water bath. In a baking pan, place a towel in the bottom and the prepared ramekins on top of the towel.

In a large bowl whisk sugar and egg yolks until smooth and light yellow. Add flour, mix until combined. Slowly add milk, whisking until combined. Add lemon juice and lemon rind, mix until combined and set aside. With an electric mixer, or in a stand mixer, beat the egg whites and salt until stiff. Gently fold into sugar/lemon mixture in 3 additions. Batter will be runny. Fill prepared ramekins almost to the top. Place pan in oven and pour water in pan so it reaches halfway up the side of the ramekins. Bake 20 to 25 minutes, until puffed and lightly golden on top. Remove from pan and cool on wire rack. Serve warm or at room temp. Sprinkle with powdered sugar.