Lemon Pudding Cake

 

3 large eggs, separated

2 teaspoons lemon zest

1/4 cup lemon juice

1 tablespoon orange juice

1 1/2 teaspoons grated ginger

1 cup sugar

1 teaspoon vanilla extract

1 cup milk

2 tablespoons butter, melted

1/4 cup flour

pinch of salt

1. whisk all ingredients together except for the eggs whites

2. beat egg whites until stiff peaks form. Whisk 1/4 egg whites into lemon mixture, and then carefully fold in rest of egg whites

3. fill mixture into ungreased ramekins. Place ramekins in a baking pan, and fill with boiling water halfway up the ramekins. Bake at 350° for 30 minutes

Sprinkle with confectioners sugar, and serve at room temperature with whipped cream