Monday, May 17, 2010

When Life Gives You Lemons....

Lemons were on sale last week at my local grocery store. I simply can't refuse something so utterly useful as a lemon-let alone two big bags of them for $5 so they came home with me. Lest you think there must have been something wrong with them, so far so good. As such, you'll see a few lemon recipes this week as I enjoy the citrusy bounty.

For example, why not make some baked lemon puddings for dessert tonight. I'd wager you already have all the other ingredients in the house....I'd also suggest that if you don't want them to be lemon, you can substitute oranges, limes or even grapefruit (oh yum).

Heat up that oven to 350, Honey.

You'll need either 6 6 oz custard cups (ramekins) or 8 of the 4 oz. kinds. Rub them down with a little butter. Then place them in a baking dish-like a 9x13 casserole dish, to which you'll be adding hot water (AH! a WATER BATH! see, techniques here).

2 large eggs, separated with whites in a mixing bowl to whisk
1/2 cup sugar
2 tbs butter
pinch of salt
1/4 cup lemon juice
2 tbs lemon zest
2 tbs flour
1 cup milk

yeah, see, this is seriously easy stuff and clearly could be made with the amount of sugar and flour you'd sweep up off your floor (though I don't suggest it).

Whip the egg whites to stiff peaks with the pinch of salt. Set aside.

Beat the sugar, butter, lemon zest until fluffy--don't rush it--fluffy. Add the egg yolks then the juice and finally the flour-beating well to incorporate each. On low speed, pour in the milk slowly. To this mixture, FOLD in the egg whites. (it's better to not fully incorporate the whites then to over-mix them and lose the fluffiness).

Divide the batter into all the cups, then place the baking dish in the oven, THEN pour in the hot water up one inch for the water bath. Do it this way and you won't spill water all over yourself trying to get all that into the oven.

Bake for 35-40 minutes (but be sure to check them after 25 to see if they are browning too fast). You want the tops to be golden brown.

Cool a bit before eating OR you can chill them and eat them cooled. I like to dust these with a bit of powdered sugar and a few berries as a garnish when I'm feeling fancy.

*This wasn't the best picture because I got distracted when I pulled them out of the oven so they were taller...


Anonymous said...

MMM...I love lemons and they are so refeshing. Wish I could get them for that price up here in the tundra. Oh, and the dessert??/ Beautiful.

ness said...

with grapefruit really? Hubby loves 'em. If I ever get myself back together, I will have to try these.

I actually have ramekins. Who knew?

betty crocker said...

One would more than cover it, I think. In fact, if it's a big juicy grapefruit, you could juice one half and cut wedges from the other half for a garnish :)