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Meyer lemon pudding
1 cup plus 2 tbsp. sugar
5 large eggs, separated
1/3 cup flour
1/2 cup fresh Meyer lemon juice
3 tbsp. Meyer lemon zest
2 cups whole milk
1/2 tsp. salt
1 cup whipping cream, whipped
Candied lemon rind
3 Meyer lemons
2 cups sugar
1 cup water
For pudding: Preheat oven to 350 degrees. Butter eight (1-cup) custard bowls. Set aside. Whisk 1 cup sugar and egg yolks in a large bowl. Add flour, lemon juice and lemon zest to bowl and whisk. Add milk and blend. Set aside. In an electric mixer set at low speed, beat egg whites and salt until frothy. Increase speed and slowly add 2 tbsp. sugar until soft peaks form.
Gently fold egg whites into lemon mixture. Place mixture in custard cups and put cups in a roasting pan. Add hot water to roasting pan until water comes halfway up custard cup sides. Bake custard until tops are slightly browned, about 30 minutes. Remove cups from roasting pan.
For candied rind: Preheat oven to 300 degrees. Peel lemons from top to bottom, carefully removing skin without the pith. Slice rind into 1/8-inch-wide lengths. Set aside. Leftover fruit can be used for juicing.
In a medium saucepan, bring sugar and water to a rolling boil. Add lemon rind pieces. Cook until mixture reaches 230 degrees. Drain sugar water.
Place individual lemon rind pieces on parchment-lined baking sheets. Be sure rinds are not touching. Place pan in oven. Immediately turn off heat. Remove pan after 8 to 10 hours, or overnight.
To serve: Serve warm puddings with a dollop of whipped cream and candied lemon rind.