½ cup (64g) Cascade Milling Organic All-Purpose Flour

1 cup (200g) granulated sugar

¼ tsp (1.5g) salt

2 tsp (4g) lemon zest for 2 lemons

4 Tbsp (96g) lemon juice from 2 lemons

1 cup (244ml) milk

2 Tbsp (28g) unsalted butter, melted

3 large eggs (150g), separated

Fresh topping:

Berries or a fruit coulis

1. Preheat up the oven to medium heat (350°F or 190°C). Spray or butter generously six 6 oz ramekins.

2. In a bowl, whisk the egg yolks with the sugar until it is frothy.

3. Add the butter, lemon juice, lemon zest, and milk and blend.

4. Mix the Cascade Milling Organic All-Purpose flour with the salt to the egg mixture.

5. Raise the egg whites to a firm foam and incorporate them slowly into the egg flour mixture. Enrobe

the white in the mass with a rotating motion of the spatula.

6. Fill the ramekins with the lemon batter at least ¾ full. Place the ramekins in a 3” high baking pan.

7. Pour warm water into the pan so it reaches ½” the height of the ramekin’s sides.

8. Bake for 45-50min until the puddings have a puffed and golden top.

9. Carefully remove the ramekins from the hot water with a hot pad and a pair of tongues.

10. Place on a cooling rack for at least 15min before serving.

11. Serve with fresh berries and sprinkled with powdered sugar.