Lemon Pudding Cakes with Apricot Sauce
Ingredients
- 1 1/4 cups whole milk
- Zest of 2 lemons
- 5 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons sugar
- 5 large eggs, separated
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2/3 cup fresh lemon juice (2 lemons)
- One 8 1/2-ounce jar apricot halves in syrup, drained
- 1/2 cup apricot preserves
- 3 tablespoons water
- 2 teaspoons fresh lemon juice
- Salt
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