Sarah's parents have a Meyer lemon tree in their backyard so we have a never-ending supply all year round. If you're unfamiliar with Meyer lemons, they are thought to be a cross between a regular lemon and an orange. They have all the delicious lemony flavor without the lip-puckering sourness. They are also bigger and juicier and have a thinner peel.
With the abundance of Meyer lemons, we are always looking for ways to incorporate these into our daily cooking and baking projects. Nearly every salad is dressed with a Meyer lemon vinaigrette, and we've made a variety of lemon pound cakes and lemon tarts. This budino recipe, however, may just be our favorite recipe yet!
Meyer Lemon Budino
(adapted from this recipe)
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 ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl and whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in a medium bowl until frothy. Gradually add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the beaten egg whites into the lemon mixture in 2 additions.
Divide the mixture among the buttered ramekins. Place them in a roasting pan and pour enough hot water into the pan to come halfway up the sides. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove from the water. Serve warm or cold with whipped cream.
We served this as a dessert for the dinner first described here.