Lemon pudding cake

• 2 tbsp of butter, melted
• 1 tbsp of lemon zest
• 2/3 cup of granulated sugar
• 4 tbsp of all-purpose flour
• 1/3 cup of milk
• 2 eggs, separated
• 4 tbsp of lemon juice
• 4 (4oz) ramekins, buttered

Prepare the ingredients.

Whisk all ingredients except egg whites. Beat egg whites until soft peaks form.

Fold egg whites into mixture. Pour into buttered ramekins.

Pour 1 cup of water into pot. Place up to 3 ramekins in steamer basket. Place in pot.

Cooking under pressure : 16 mins.

Repeat cooking step if making 4-6 servings. Let stand for 15 minutes before serving.