Lemon Pudding Cakes with Raspberry Sauce

We're at it again. The Virtual Potluck team joined up with True Lemon this time and we've got a whole assortment of dishes using their products. Check out our host blog here to join the party.

I love to use fresh lemons and limes but I rarely have them stocked in the fridge and since I cook so randomly, meaning I rarely plan ahead, when I need a lemon or lime it's never there. That leaves me a few options, but most are artificial and don't provide the pure lemon flavor you're looking for in a lemon centered dish.

True Lemon provides a range of pure flavored products for baking including Lemon, Lime and Orange. These products are 100% natural, made from the actual fruit and they don't have any extra additives. That means you get great flavor any time you need it. That's something I can work with.

I used the product in a variety of sweet and savory dishes but my favorite had to be these Lemon Pudding Cakes. I made them with just the True Lemon flavoring to see if a pure lemon dish would have any "off" flavors or any other issues using just the crystallized lemon. The cakes cook in individual ramekins and a custard forms on the bottom layer with a light and fluffy cake on top. This really concentrates the lemon flavor and I was so surprised at how amazing it was. I honestly don't think it would have been near this good with fresh lemons.

Would you love to try True Lemon products in your own kitchen? Well you're in luck, because each and every one of us is giving away a True Lemon gift set that includes a box each of True Lemon, True Lime, True Orange, True Grapefruit, True Lemonade, True Raspberry Lemonade, True Lemon shaker, True Lime shaker and a t-shirt.

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Lemon Pudding Cakes with Raspberry Sauce
adapted from Emeril's Kitchens

Ingredients
1 1/2 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, separated
1 1/2 cups whole milk
4 teaspoons True Lemon
1/3 cup water
3/4 cup sugar
1/4 cup flour
1/8 teaspoon salt

1/2 cup raspberry preserves
1 tablespoon honey

Directions
Preheat the oven to 350 degrees. Lightly grease six 3/4 cup ramekins. Place in a large roasting pan lined with a kitchen towel.

In the bowl of a stand mixer, combine the egg yolks, milk, True Lemon and water. Beat on medium speed until frothy, about 2 minutes. Add the butter, sugar, flour and salt and beat until smooth.

In a clean bowl of a stand mixer, beat the egg whites until stiff peaks form. Gently fold them into the egg yolk mixture, being very careful not to over mix.

Divide the mixture between the prepared ramekins. Pour hot water into the bottom of the pan, filling until it is about half way up the sides of the ramekins.

Bake for about 25-30 minute or until puffed and lightly brown on top. Remove from the oven and let cool slightly on a wire rack.

In a small pot, heat the jam and honey over medium heat until it thins and starts to boil slightly.

Pour the sauce over the tops of the cakes and serve.

Disclaimer: This post is sponsored by True Lemon, and as always my opinions are based on personal recipe testing (and tasting!) No monetary compensation was exchanged.