One of my very favorite deserts, passed down from sweet Nina, one of my spiritual mentors and so very easy to make and so very delicious to share. It's light, perfect and one I think you'll make often during lemon season.
I use the lemons from our gardens. So, there are two ways to prepare this - one is to make a simple pie-like crust and put the lemon pudding in the crust as I did in the image above. The other way is to use custard cups.
Sift—1/4c flour, 1 c sugar and 1/4 t salt together.
Stir in 1 1/2 t grated lemon rind, 1/4c lemon juice, 2 egg yolks that have been beaten, and 1 c milk (whole)
Then—fold in 2 egg whites that have been stiffly beaten.
Now...pour this into 6 custard cups. Or pour into a baked pie crust like above.
Set these cups into a pan of water (a 9x13 baking dish is great). Make sure the water comes up 1” on the side of the cup. Bake at 350 degrees for 40 minutes.