Wednesday, July 9, 2008

Meyer Lemon Budino

I thought what could be better than fresh lemons during those hot summer days. So I started looking for a dessert recipe and found one that I really liked a lot. This is a great pudding recipe (Budino is Italian for "pudding.") which is not too sweet. The recipe is from Bon Appetit and very very easy to make.

If you can't find Meyer lemons, you can use regular lemons instead, but the pudding will be more tart. Or use Key Lime juice and regular lime zest, which will make the pudding sweeter.



1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk

1/4 teaspoon salt
Whipped cream (optional)

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions.

Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups.

Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water.
Serve warm or cold with whipped cream, if desired.

Makes 6 servings.

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