• zest & juice from 3 large lemons
• 2 egg yolks (cold, right from the fridge)
• 5 egg whites (cold)
• 4 heaping tbsp sugar
• 2 heaping tbsp all-purpose flour
• enough butter & sugar to coat six 3" ramekins
• fresh fruit, whipped cream, fresh mint (optional)

Garnish (optional)

• whipped cream
• fresh fruit
• mint sprig

Special Equipment

• electric mixer
• whisk
• six 3" ramekins
• 9" x 13" pan
• foil

1. Preheat oven to 350º
2. Butter and sugar six 3" ramekins and set inside a 9" x 13" pan that has sides reaching the height of the ramekins
3. Mix everything but the egg whites in a bowl
4. In a stand or hand mixer, whip egg whites on medium speed until soft peaks form, about 5 minutes
5. Gently fold the whites into the lemon mix and evenly pour in the ramekins. It should top all six ramekins evenly
6. Pour cold water into the 9" x 13" pan until it reaches ⅓ up the sides of the ramekins slowly (don't drip water inside the filled ramekins). Cover top of pan tightly with tin foil
7. Bake for 12 minutes, remove from oven and set on the counter at least 15-20 minutes (keep covered with foil), or until the ramekins are cool to the touch
8. Invert the puddings onto individual serving plates; pudding should slide right out. Serve with whipped cream, fresh fruit and mint garnish