Recipe(tried): Lemon Pudding Cake

My DH raved over this last night, it's very good. Next time I will use egg replacement for the egg yolks and see if it works.It separates into layers during baking, a tart-sweet pudding on the bottom and a light spongy cake on top. The book says you can serve it warm or chilled (I liked it either way)Tightly sealed and refrigerated it will keep it for about 5 days. (It will never last that long here!)

Lemon Pudding Cake
From Moosewood Restaurant Low-Fat Favorites.

1/2 cup unbleached white flour, preferably pastry flour (I used the pastry flour)
1/2 teaspoon baking powder
1 1/4 cups sugar, or more to taste
1 1/2 cups buttermilk (I used low-fat)
1/2 cup fresh lemon juice (about 4 lemons)
2 egg yolks, lightly beaten
2 teaspoons freshly grated lemon peel(optional)(I used the grated peel of two large lemons as we like a lot of lemon taste)
4 eggs whites
pinch of salt

Preheat the oven to 350 degrees F. Prepare six 8-ounce ramekins or oven proof dessert cups with a very light coating of cooking spray or oil. Place the cups in a 2-inch deep baking pan.

Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder and 3/4 cup of the sugar. (If you want a very sweet confection, use a whole cup of sugar.)(We liked it without more sugar, but we like things on the tart side, not so sweet.) Stir in the buttermilk, lemon juice, beaten egg yolks and grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the egg whites into the batter. (This took a while and I didn't think it was going to work at first). Spoon the batter evenly into the prepared cups.

Pour boilng water into the baking pan until the water reaches halfway up the sides of the cups.

Bake for 50-55 minutes, until puffy and golden.