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This pudding is a huge hit in our house whether as a great but light ending to Easter dinner or any other dinner for that matter! We love it! It calls for Meyer lemon juice and rind. If you can’t find Meyer lemons, make the pudding when you do. I buy them at Granville Island, Costco or Whole Foods. The puddings are not difficult to make and are so cool and creamy! A microplane makes fast work of grating the lemon peel. I highly recommend buying one if you haven’t one in your kitchen utensil “tool kit”. We even take ours with us when we travel!
Makes 6 Individual Puddings
½ cup + 2 Tbsp. sugar
2 large eggs, separated
¼ cup unbleached flour
¼ cup fresh Meyer lemon juice
2 Tbsp. fresh regular lemon juice
2 Tbsp. finely grated Meyer lemon peel
¾ cup + 2 Tbsp. homogenized milk
¼ tsp. salt
Garnish: sweetened whipped cream (opt.)
Bring a kettle of water to the boil; remove from heat until ready to use. Using an electric mixer, beat egg whites & salt in a medium bowl until frothy; gradually add the remaining 2 Tbsp. sugar & beat until soft peaks form. In 2 additions, fold beaten egg whites into the lemon mixture, folding until no streaks of egg white remain. Divide mixture among prepared custard cups. Tip: I use a gravy ladle to do this, works great.
Place the custard cups or ramekins into a small roasting pan. Carefully pour enough of the hot water into the roasting pan to come halfway up sides of custard cups or ramekins. Bake puddings until the tops are golden & spring back when lightly touched, about 25 – 30 minutes.
Remove cups from water. Serve warm or cold with whipped cream, if desired. We have never eaten the puddings warm, we liked the idea of serving them cold right from the first time I made these little beauties!