Raspberry Lemon Pudding Cakes

• 2 large eggs, separated
• 1/2 cup granulated sugar
• 3 tablespoons flour
• 2 tablespoons melted butter
• Finely shredded zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 1 cup low-fat (1%) milk
• 1/8 teaspoon cream of tartar
• 2 2/3 cups (12 oz.) raspberries, divided
• Powdered sugar

1. 1. Preheat oven to 350u0b0. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
2. 2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
3. 3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
4. 4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
5. 5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
6. Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.

eggs, granulated sugar, flour, butter, lemon, lemon juice, lowfat, cream of tartar, raspberries, powdered sugar

Taken from www.epicurious.com/recipes/member/views/raspberry-lemon-pudding-cakes-52836331 (may not work)