One of my very favorite deserts - so very easy to make and so very delicious to share. It's light and perfect and one I think you'll make often during lemon season.
I use the lemons from our gardens. So, there are two ways to prepare this - one is to make a simple pie-like crust and put the lemon pudding in the crust as I did in the image above. The other way is to use custard cups.
Sift—1/4c flour, 1 c sugar and 1/4 t salt together.
Stir in 1 1/2 t grated lemon rind, 1/4c lemon juice, 2 egg yolks that have been beaten, and 1 c milk (whole)
Then—fold in 2 egg whites that have been stiffly beaten.
Now...pour this into 6 custard cups. Or pour into a baked pie crust like above.
Set these cups into a pan of water (a 9x13 baking dish is great). Make sure the water comes up 1” on the side of the cup. Bake at 350 degrees for 40 minutes.
