If you have Meyer Lemons go ahead and use them, you won’t be sorry. Or throw some raspberries in when you fold the mixtures before baking.
Budino a Limone
By Andrew Zimmern
- 2 tablespoons unsalted butter, melted… you will need some additional softened butter to grease the ramekins
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- A few pinches of salt
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
- 1 1/4 cups whole milk
- Confectioners’ sugar, for garnish
Preheat oven to 325 degrees. Butter eight 6-ounce ramekins. Set them in a shallow baking pan lined with a cloth
In a medium bowl, combine flour, baking powder, and salt. Set aside
In a large bowl, whisk together the egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in the butter, lemon zest, lemon juice, milk, and the flour mixture. Set aside in the fridge.
In a large bowl, using an electric mixer, beat the egg whites with 1/4 cup granulated sugar until stiff peaks form. Then fold the whites into the chilled batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, roughly 30 minutes. Dust with confectioners’ sugar and serve immediately.