Lemon Pudding Cakes

• 4 1/2 tablespoons unsalted butter, softened and divided
• 2/3 cup sugar, divided
• 1 tablespoon grated lemon rind
• 3 large eggs, separated
• 1/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 3/4 cup half-and-half
• Garnishes: sweetened whipped cream and fresh mint

1. Beat 2 1/2 tablespoons butter, 1/4 cup sugar, and lemon rind at medium speed with an electric mixer until creamy. Add egg yolks; beat 3 minutes or until pale. Gradually add lemon juice and flour, beating until blended. Slowly add half-and-half, beating until blended.
2. Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining sugar, beating until soft peaks form; fold into lemon mixture.
3. Spread remaining 2 tablespoons butter evenly into 6 (6-ounce) ramekins. Place ramekins in a 13- x 9-inch pan. Pour lemon mixture evenly into each ramekin. Add hot water to pan to a depth of 1 inch.
4. Bake at 350u0b0 for 45 minutes or until lightly browned. Remove from oven; cool in water bath. Remove cooled ramekins from water bath. Cover and chill 8 hours. Loosen chilled cakes from ramekins, and invert onto individual serving plates. Garnish, if desired.

unsalted butter, sugar, lemon rind, eggs, lemon juice, allpurpose, mint

Taken from www.myrecipes.com/recipe/lemon-pudding-cakes (may not work)