Guest guest Posted July 23, 2007 Report Share Posted July 23, 2007 Note: Organic ingredients are recommended... INGREDIENTS: Unsalted butter, room temperature, for custard cups 3 large eggs, separated 1/2 c granulated sugar 2 tbsp all-purpose flour 2 to 3 tsp grated lemon zest (1 lemon) 1/4 c fresh lemon juice 1 c milk 1/4 tsp salt Confectioners sugar, for dusting METHODS: Preheat oven to 350F. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid). Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. Make 6 cups. oneSearch: Finally, mobile search that gives answers, not web links. Quote Link to comment Share on other sites More sharing options...
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