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✅ Ingredients (Serves 4–6)
- 3 large eggs, separated
- ⅓ cup (70g) granulated sugar, divided
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon Meyer lemon zest (about 1 lemon)
- ⅓ cup (80ml) Meyer lemon juice (2–3 lemons)
- ¼ cup (30g) all-purpose flour
- 1 cup (240ml) whole milk
- Pinch of salt
- Optional: powdered sugar, for dusting
🧁 Instructions
1. Prep the Oven & Dishes
- Preheat oven to 350°F (175°C).
- Butter 4–6 ramekins (6 oz size) and place in a deep baking dish or roasting pan (for water bath).
2. Make the Base Mixture
- In a medium bowl, whisk egg yolks with ⅓ cup sugar until pale and thick.
- Whisk in melted butter, lemon zest, and lemon juice.
- Stir in flour and salt until smooth.
- Slowly whisk in the milk until fully combined.
3. Whip the Egg Whites
- In a separate clean bowl, beat egg whites until soft peaks form.
- Gently fold egg whites into the lemon mixture in 2-3 additions until just combined (a few white streaks are fine).
4. Pour & Bake
- Divide batter among ramekins.
- Pour hot water into the baking dish around the ramekins, about halfway up the sides (water bath).
- Bake for 30–35 minutes, or until tops are puffed and golden but the centers still jiggle slightly.
5. Cool & Serve
- Remove ramekins from water bath and let cool 10–15 minutes.
- Serve warm or chilled. Dust with powdered sugar before serving.
🍽 Serving Ideas
- Add fresh berries or whipped cream on the side.
- Garnish with candied Meyer lemon peel or mint leaves.
📝 Tips
- Don’t overmix the egg whites into the batter — this helps preserve the airy texture.
- You can make them ahead of time and serve chilled; they’ll have a thicker pudding base this way.
- If Meyer lemons are unavailable, substitute with a mix of 2 parts regular lemon juice and 1 part orange juice.
