Lemon Pudding Cakes with Apricot Sauce

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Ingredients

CAKE

  1. 1 1/4 cups whole milk
  2. Zest of 2 lemons
  3. 5 tablespoons unsalted butter, at room temperature
  4. 1 cup plus 2 tablespoons sugar
  5. 5 large eggs, separated
  6. 1/4 cup plus 2 tablespoons all-purpose flour
  7. 2/3 cup fresh lemon juice (2 lemons) 

SAUCE

  1. One 8 1/2-ounce jar apricot halves in syrup, drained
  2. 1/2 cup apricot preserves
  3. 3 tablespoons water
  4. 2 teaspoons fresh lemon juice
  5. Salt 

Description

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