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Meyer Lemon Budino

Budino is Italian for "pudding". This is a very light and scrumptious dessert, that serves 6 portions. You will need 6 ramekins.

I have had this recipe for many years, cut out of a food magazine. I don't remember which magazine, but this recipe is from Craig Stoll, chef and co-owner of Delfina restaurant in San Francisco.

We are fortunate to have a very productive large Meyer lemon tree in our backyard, so we always have a lemon source. Here is my slightly altered version of the recipe.

1/2 cup + 1 tablespoon sugar

3 large eggs, separated

1/4 cup all purpose wheat flour

1/4 cup + 1 tablespoon Meyer lemon juice (fresh)

3 tablespoons finely grated Meyer lemon peel

3/4 cup whole milk

1/4 teaspoon salt

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, then whisk in milk.

Using an electric or manual egg beater, beat egg whites and salt in medium bowl until frothy.

Gradually add 2 tablespoons sugar and beat further until soft peaks form.

Fold beaten egg whites into the lemon mixture.

Divide the mixture among the prepared custard cups or ramekins.

Place the custard cups in a roasting pan. Carefully add enough hot water to the pan, until the water is halfway up the sides of the cups or ramekins. Bake the puddings until tops are golden and spring back lightly touched, about 30 minutes.

Remove the cups or ramekins from the water. Serve warm or cold.


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