For individual servings, divide the pudding among six 6-ounce ramekins; reduce the cooking time to 25 minutes.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Butter a shallow 9-inch round glass or ceramic baking dish; set aside. In a large bowl, stir together the butter, granulated sugar, and salt. Stir in the yolks. Add the flour, milk, and lemon juice and zest; mix until incorporated.
Step 2
In a separate bowl, beat the egg whites until stiff but not dry peaks form. Gently fold the egg whites into the butter mixture.
Step 3
Ladle the batter into the prepared dish. Set the dish in a roasting pan; pour boiling water around the dish to come halfway up the sides. Bake until just set and lightly golden, 30 to 35 minutes. Remove the ramekins from the roasting pan; let cool slightly. Dust with confectioners’ sugar, and serve.
