Serve with cream, fresh berries, or a raspberry sauce bade by pureeing a 10-oz package of frozen berries.
1 cup sugar (3/4 + 1/4)
1/4 cup white flour (substitute 1/2 for whole wheat)
1/8 teaspoon salt
2 tblsp butter, melted
1 tblsp finely grated lemon zest
5 tblsp freshly squeezed lemon juice (about 2 med lemons)
3 large egg yolks
1 1/2 cups milk
3 egg whites, at room temp.
1/8 teaspoon cream of tartar
Preheat oven to 350F. Lightly grease a 1 1/2 qt baking disk or 6 custard cups. Set into a slightly larger pan that is at least 2 inches deep.
In a mixing bowl, combine 3/4 cup of sugar, the flour and salt. Add the butter, lemon zest, and lemon juice. Mix until thoroughly blended.
With a whisk, beat the egg yolks until thick and lemon colored. Add the milk and mix well. Combine with the lemon mixture, stirring until blended.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Add the remaining 1/4 cup of sugar gradually, and beat until the egg whites are stuff but not dry. The egg whites should hold their shape and remain moist. Fold the whites into the lemon mixture. Spoon into the baking disk or custard cups. Pour 1 inch of hot water into the larger pan, surrounding the baking disk or custard cups with hot water.
Bake in the baking disk for 45 minutes or in the custard cups for 35 minutes, or until the pudding is set and the top is golden brown.
Remove the baking disk or custard cups from the water bath and let cool on a rack. Serve warm or chilled.