Pudding Cake Lemony and Sweet

Light and lemony, this soufflé-like cake with its creamy pudding layer was the perfect balance of sweet and tart.

It took just minutes to blend the ingredients to make a lemon custard, whip the egg whites and fold these components together. I followed the authors’ suggestion to add berries to the bottom of the ramekin, using fresh raspberries.

After baking in the oven in a bain marie, you're instructed to allow them to cool. I served them while still slightly warm and they were fabulous. I would definitely serve these at a dinner party.