meyer lemon budino
One of my favorite winter treats are meyer lemons. I just love the light, fresh taste they bring to winter’s harsh weather. Luck came my way the other day when I saw a whole bag of them on sale at the supermarket. That just never happens, so I tucked them in my cart and started dreaming up ways to use them. I didn’t want something too heavy because I’m trying to be a little healthier this year. Ok, so maybe making desserts isn’t exactly healthy, but I just can’t live a life without sweets. I finally landed on a recipe for meyer lemon budino, which means “pudding” in Italian.
That was a brilliant decision on my part if I do say so myself. The recipe took a little more working than I anticipated, but oh boy was it worth it! I’ve never made souffle before, but I imagine this was similar to making that. It involved zesting and juicing a lemon, whisking in the yolk along with a few other things then separately beating the egg whites. Once the egg whites came to soft peaks I folded the lemon mixture into it and poured it into cute little ceramic dishes. After the dishes were filled, I placed the ceramic dishes in a baking pan and poured water in the pan until it reaches half way up the sides of the dishes. I crossed my fingers and hoped I didn’t screw it up.
When the timer beeped I carefully removed the pan from the oven, being watchful to prevent water from ruining the budino. They were a lovely golden brown on top and looked almost cake like. I still wasn’t exactly sure what to expect, so when I stuck a fork in it I was pleasantly surprised. The top is super light and airy, similar to spongecake, but once you move deeper into the budino it turns into a pudding, so it’s light and creamy. The flavor is equally as heavenly, full of lemon without being too sweet or sour. I can’t wait to try this recipe with other flavors…
meyer lemon budino
from bon appetit
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
Preheat oven to 350°F.
Butter six 3/4-cup custard cups or ramekins.
Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in 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.
* I didn’t use a regular lemon, just meyer.
** I used 1%. Still tasty.