Lemon Lava Cake

I enjoy the winter holiday season and all the chocolate that seems to come with it. But sometimes, a light warm lemony desert is the perfect yummy treat at the end of a family holiday meal.

Lemon Lava Cake

Special Note: The quirky thing about making this recipe is in the baking. While the baking is done in an oven proof dish, this dish is then placed in a larger pan with hot water poured in to come up about 1" inch on the side of the baking dish. Hopefully the pictures below are clearer than my wording…lol!

Ingredients:

• 1 c sugar

• 1/4 c all-purpose flour

• 1/4 tsp salt

• 1/4 c lemon juice

• 1 tbsp grated lemon rind

• 2 eggs, separated

• 1 tbsp butter, melted

• 1 c milk

Instructions:

1. Preheat oven to 350 degrees F.

2. Butter a 6-cup baking dish.

3. in bowl, combine sugar, flour and salt.

4. Carefully zest lemons for 1 tbsp lemon zest, avoiding going to deep to the white bitter layer (called the pith) under the yellow lemon skin.

5. Stir lemon juice, lemon zest, beaten egg yolks, butter and milk into the flour mixture.

6. In separate bowl, beat egg whites until stiff peaks form.

7. Fold egg whites into lemony mixture.

8. Pour into prepared baking dish.

9. Place in a larger pan; pour in enough hot water to come 1” up sides of the baking dish.

10. Bake in 350 degree oven for about 30 minutes or until top is set and golden brown.

11. Great served warm or cold. Makes about 4 servings.