Ingredients
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoon all-purpose flour
- 2 tablespoon to 3 teaspoons grated lemon zest (from 1 lemon)
- 1/4 cup fresh lemon juice
- 1 cup milk
- 1/4 teaspoon salt
Preparation
Baking Directions:
Prep Time: 20 minutesTotal time: 45 minutesBaking the desserts in a hot-water bath keeps them creamy and custardy beneath their golden, cakey tops.
Lining the roasting pan with a dish towel helps the water circulate under the cups for even cooking.
Preheat the oven to 350°F.
Set a kettle of water to boil.
Butter six 6-ounce custard cups, and place them in a roasting pan or baking dish lined with a kitchen towel.
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light; whisk in the flour.
Gradually whisk in the lemon zest and juice, then whisk in the milk.
With an electric mixer, beat the egg whites and salt until soft peaks form.
Add to the lemon mixture; gently fold in with a whisk (the batter will be thin).
Divide the batter among the prepared cups.
Place the pan in the oven, and fill with boiling water to reach halfway up the sides of the cups.
Bake until the puddings are puffed and lightly browned, 20 to 25 minutes.
Serve warm or at room temperature, dusted with confectioners’ sugar.
Note: If you do not have individual custard cups, bake the batter in an 8-inch square baking dish (or other shallow 2-quart baking dish) for 30 to 35 minutes.
