It's raining in New York, and my nose hurts from sneezing so much. I hate the cold that comes inevitably with the first week of school. My immune system just wasn't ready. Already I'm thinking wistfully back to summer, especially the lovely week I spent in LA. Sunny and fruitful. A Meyer lemon tree in the backyard.
Which bore many many lemons. Overjoyed with fresh meyer lemons, I decided something must be done. So I did it.
Meyer Lemon Budino
adapted from Epicurious
1/2 cup sugar plus 2 tbsps
3 large eggs, separated
1/4 cup all purpose flour
juice of 4 fresh meyer lemons
2 tbsps grated meyer lemon peel
3/4 cup milk (skim worked fine but if you want creamier, go whole)
1/4 tsp salt
Preheat oven to 350°F.
Butter six small ramekins.
Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl and whisk until well blended. Whisk in milk.
Using electric mixer or by hand in aluminum or copper bowl, 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.
Pour into ramekins and place in roasting pan. Pour enough water into roasting pan to come halfway up sides of cups.
Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes.
Remove cups from water. Serve warm or cold this day or the next.