Very lemony pudding cakes
3 Tbsp, softened
Regular liquid egg substitute
Fat free sour cream
Fresh lemon juice
⅓ cup(s), (about 3 lemons)
Powdered sugar (confectioner's)
- Preheat the oven to 350°F. Spray eight 5-ounce ramekins or 6-ounce custard cups with nonstick spray.
- With an electric mixer on medium speed, beat the butter in a medium bowl until creamy, about 2 minutes. Add the granulated sugar and lemon zest and beat until light and fluffy, about 1 minute. Beat in the egg substitute; reduce the speed to low. Add 1⁄2 cup of the sour cream, 3 tablespoons of the lemon juice, and 3 tablespoons of the flour, beating just until smooth. Add the remaining 1⁄2 cup of sour cream and the remaining lemon juice and flour; beat until smooth. Set aside.
- With clean beaters and the mixer on medium speed, beat the egg whites and salt in a medium bowl just until stiff peaks form. With a rubber spatula, fold the beaten whites, one-half at a time, into the lemon mixture, just until no streaks of white remain.
- Divide the mixture among the ramekins; place in a 9 x 13-inch baking pan. Put the pan in the oven and add enough boiling water to the pan to come 1 inch up the sides of the ramekins. Bake until golden brown and the just set in the center, about 30 minutes. Carefully transfer the ramekins to a rack and let cool about 10 minutes.
- Dust the tops of the pudding cakes with the confectioners’ sugar. Garnish each serving with lemon curls (if using). Serve warm. Yields 3/4 cup per serving.