Meyer Lemon Budino (Italian Lemon Pudding)

By Jan Tilley
January 4, 2019
Categories: Food
Read: 1 minutes

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Meyer Lemon Budino (Italian Lemon Pudding)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup sugar
  • 3 large eggs, separated
  • ¼ cup flour
  • ¼ cup fresh Meyer lemon juice*
  • 2 tablespoons fresh regular lemon juice
  • 1 tablespoon fresh Meyer lemon zest
  • ¾ cup low-fat milk
If Meyer lemons are not available use fresh orange or tangerine juice instead.
    1. Preheat oven to 350 degrees. Measure sugar to ½ cup then remove 2 tablespoons of sugar; set aside. Lightly butter 6 medium ramekins; set aside.
    2. In medium bowl, combine sugar (all but 2 tablespoons), egg yolks, flour, both measures of lemon juice, and zest. Whisk until blended, then add milk and whisk again until well-blended.
    3. Using electric mixer, beat egg white in medium bowl until frothy. Gradually add remaining 2 tablespoons of sugar and beat until soft peaks form.
    4. Carefully fold the egg whites into the lemon mixture. Divide evenly between prepared ramekins. Place in roasting pan and add water to depth of custard in cups. Carefully place in oven and bake for 30 minutes or until tops are golden and spring back when lightly touched.
    5. Remove ramekins from water and serve warm or chilled.
    Nutrition Information
    Calories: 90 Fat: 3 Carbohydrates: 15 Sodium: 50 Fiber: 0 Protein: 4 Cholesterol: 105


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