meyer lemon budino

January 21, 2014
Comments: 10

Labeled:

Dessert

My sweet aunt and uncle gave me and Matthew a huge bag full of Meyer lemons the last time we saw them and I’ve been on the hunt to find fun ways to use them. Meyer lemons are amazing when used in cocktails, fish dishes, and also desserts. I love that they are sweeter than a regular lemon, but still have that tanginess. I found this recipe for Meyer lemon budinos and I thought it would be perfect! Budinos are the Italian word for pudding and this recipe is a little bit like a pudding, but also like a souffle. I personally love it served warm. It’s amazing after a heavy pasta dinner when you just want a little something sweet!

Meyer Lemon Budino from Bon Appetit September 2006
makes 6 servings


INGREDIENTS
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 {I used Meyer lemon juice}
2 Tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 Tablespoons whole milk
1/4 teaspoon salt
whipped cream {optional}

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

Using an electric mixer, beat egg whites and salt in a 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.
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Have any of you done some great cooking with Meyer lemons? 
If you have a favorite recipe please share! I still have about 6 left and I don’t want them to go to waste!
xox
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