I’ve been obsessed with lemon lately. Maybe it’s because it’s nearly summer. Or, maybe it’s because I’m pregnant. Regardless, lemon just hits the spot.
Since Nate was born, and especially since he started walking, I have less and less time for baking. There’s always something else that HAS to be done. Washing diapers, picking up toys, folding clothes, scrubbing the high chair. You get it, right? The list is never ending.
When I do have time to be creative in the kitchen, it’s usually when I’m making dinner. And, dinner isn’t my favorite thing to make. Joe looked at me one night and said, “Honey, I know you’d rather be baking but you’ve got Nate to feed and we’ve got another one on the way. You’re a great cook. Just enjoy it.”
I’ve been working on that. And, I do enjoy it much more than I used to.
But, gosh, it doesn’t compare to the joy I get from whipping up dessert, or even a fresh loaf of bread.
So, I stayed up way too late getting these lemon pudding cakes just right. I wanted something sweet-tart, creamy, and light. In my mind, I’d envisioned something you could eat at the end of a summer cookout that would fit the dessert bill without leaving you weighed down. You know, the kind of dessert that has you begging for just one more bite.
And, the end result is just that. I suppose you could bake this in an 8×8-inch pan, but I love the individual servings. I found myself scraping the ramekin to get every last bite. I think you will too.
If you look carefully at the recipe, you’ll notice that each individual lemon pudding cake only contains 2/3 of a tablespoon of honey. The rest of the sweetness comes from liquid vanilla stevia. It’s mostly eggs and dairy-free milk. I love healthy desserts.
Other gluten-free, healthy summer desserts:
- Lemon Meltaways
- “Un-Salad Salads” for Warm Weather
- Lemon Coconut Bars
- Zucchini Cookies with Lemon Cream Cheese Drizzle
What flavors have you been craving since the warmer weather has arrived?
A light, creamy, sweet-tart lemon pudding cake.
- 3 large eggs, at room temperature, separated
- 1/4 cup honey
- 1/2 teaspoon liquid vanilla stevia
- 2 tablespoons all-purpose gluten-free flour (I used King Arthur)
- 3/4 cup unsweetened dairy-free milk (I used So Delicious Unsweetened Coconut Milk)
- 1/4 cup freshly squeezed lemon juice
- zest of one lemon
- 1/4 teaspoon sea salt
- Preheat the oven to 350 degrees F. Set a pot of water to boil; when the water boils keep it very hot. Line a baking dish large enough to hold six (4-ounce) ramekins with a dish towel.
- Prepare six (4-ounce) ramekins by lightly rubbing with coconut oil. Place prepared ramekins in the lined baking dish. Set aside.
- In a large bowl, whisk the egg yolks, honey, and stevia together until light. Whisk in the flour. Once combined, whisk in the dairy-free milk, lemon juice, and lemon zest.
- With an electric mixer or in a stand mixer, beat the egg whites and sea salt to soft peaks.
- Stir 1/4 of the egg whites into the lemon mixture. Fold in the remaining egg whites. The batter will be thin.
- Divide the batter between the prepared ramekins. Place the baking dish into the oven and very carefully pour the water until it reaches 1/2 way up the sides of the ramekins.
- Bake for 20 - 25 minutes until the tops are puffed and light golden brown.
- Carefully transfer the ramekins to a wire rack to cool. Serve warm, at room temperature, or chilled.
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