Winter has finally arrived.  I thought something with a little lemon in it would take our thoughts away from the raging storm outside.  Lucky for me my parents were here a few weeks ago and they brought with them a large bag of Meyers lemons from their tree. 



Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 T all-purpose flour
2-3 t grated Meyer lemon zest (1 lemon)
1/4 cup fresh Meyer lemon juice (about 2 lemons)
1 cup milk
Confectioner’s sugar for dusting


Preheat oven to 350°. Set a kettle of water to boil. Butter four 6-ounce custard cups and place in a baking dish.

2. In a large bowl, beat egg yolks and sugar until light; whisk in flour. Gradually beat in lemon juice, then milk, vanilla extract and zest.

3. With a hand mixer, beat egg whites until soft peaks form. Add to lemon batter and fold in gently with a spatula.

4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 30 to 35 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.