Prep Time:15 minutes |
Cook Time:40 minutes
If you like lemon meringue pie, you’ll love this dessert: it’s custardy on the bottom with a meringue-like layer on top and no crust to hassle with. Even if you aren’t great at baking (which I’m not) you can make it. Using a glass dish will help the pudding cook more evenly, plus a metal pan can impart off flavors to lemon desserts. Meyer lemons have amazing flavor and aroma, but regular lemons can be used if that’s all you’ve got.
butter, for greasing dish
1/4 cup all-purpose flour
3/4 cup sugar
3 eggs, separated
grated zest of 1 Meyer or regular lemon
1/3 cup Meyer or regular lemon juice
1 cup whole milk
Preheat the oven to 350°F. Grease an 8-inch square glass baking dish with butter. Bring a kettle of water to boil.
In a mixing bowl, stir together the flour, sugar, and a pinch of salt with a fork. In another bowl, whisk the egg yolks, lemon zest, lemon juice, and milk. Pour over the dry ingredients and mix until batter is smooth. In a third bowl, beat the egg whites with another pinch of salt until they hold stiff peaks. Using a rubber spatula, gently fold the whites into the lemon batter until just a few streaks of white remain.
Pour into the greased baking dish and place that in a larger baking pan or roasting pan. Pour boiling water from kettle into outer pan until it comes about halfway up the sides of the inner dish. Place on middle rack of oven, moving carefully so boiling water doesn’t slosh out. Bake until pudding is golden brown on top, about 40 minutes. Let cool slightly, then scoop out and serve warm.