Description
An ethereal, light-as-air dessert featuring the floral sweetness of Meyer lemons and a perfect French rise.
Ingredients
3 large Meyer lemons (juice and zest)
1 tablespoon unsalted butter, softened
1 tablespoon granulated sugar (for dusting ramekins)
3/4 cup granulated sugar
4 large egg yolks
4 large egg whites
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon vanilla extract
1 pinch salt
Powdered sugar for dusting
Instructions
Step 1: Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins and coat with sugar, tapping out the excess.
Step 2: In a saucepan, whisk egg yolks, 1/2 cup sugar, flour, and salt. Gradually whisk in milk.
Step 3: Cook over medium heat, stirring constantly, until the mixture thickens into a heavy custard. Remove from heat.
Step 4: Stir in Meyer lemon zest, juice, and vanilla. Let the base cool slightly.
Step 5: Beat egg whites in a clean bowl until stiff peaks form. Gradually add the remaining 1/4 cup sugar while beating.
Step 6: Fold 1/4 of the egg whites into the lemon base to lighten, then gently fold in the rest.
Step 7: Fill ramekins to the top, smooth the surface, and bake for 15-18 minutes until risen and golden.
Step 8: Dust with powdered sugar and serve immediately.
Notes
Ensure the egg whites are at room temperature for maximum volume and always use a clean, dry bowl for whipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 180 kcal
- Sugar: 21g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 145mg
