Meyer Lemon Budino
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 large
Egg (separated)1 cup
All-Purpose Flour2 tbsps
Lemon Juice (fresh regular)2 tbsps
Lemon Peel (finely grated meyer)1 tsp
SaltDirections:
1
Preheat oven to 350°F
2
Butter six 3/4-cup custard cups or ramekins
3
Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended
4
Whisk in milk
5
Using electric mixer, beat egg whites and salt in medium bowl until frothy
6
Gradually add remaining 2 tablespoons sugar and beat until soft peaks form
7
Fold beaten egg whites into lemon mixture in 2 additions
8
Divide mixture among prepared custard cups
9
Place custard cups in roasting pan
10
Pour enough hot water into roasting pan to come halfway up sides of custard cups
11
Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes
12
Remove cups from water
13
Serve warm or cold with whipped cream, if desired
14
Preheat oven to 350°F
15
Butter six 3/4-cup custard cups or ramekins
16
Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended
17
Whisk in milk
18
Using electric mixer, beat egg whites and salt in medium bowl until frothy
19
Gradually add remaining 2 tablespoons sugar and beat until soft peaks form
20
Fold beaten egg whites into lemon mixture in 2 additions
21
Divide mixture among prepared custard cups
22
Place custard cups in roasting pan
23
Pour enough hot water into roasting pan to come halfway up sides of custard cups
24
Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes
25
Remove cups from water
26
Serve warm or cold with whipped cream, if desired