Budino is Italian for "pudding". This dessert is part creamy custard, part tender cake -- and all about the lemon. Ingredients 1/2 cup plus 2 tablespoons sugar 3 large eggs separated 1/4 cup all purpose flour 1/4 cup fresh Meyer lemon juice 2 tablespoons fresh regular lemon juice 2 tablespoons finely grated Meyer lemon peel 3/4 cup plus 2 tablespoons whole milk 1/4 teaspoon salt Whipped cream

Instructions
Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

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Yields: 6 Servings
     Bon Appetit magazine, September 2006, page 149

notes:  I made this for my parents - British background - and they loved it. Only suggestion would be to sprinkle puddings with sugar before baking. I used regular lemons and 2% milk and the puddings were delicious.

I couldn't find Meyer Lemons, so I used Key Lime juice and regular lime zest everywhere it called for lemons. It was delicious! Easy to make and very light and tasty.

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