Meyer Lemon Pudding Cakes
"When we ran a rendition of this recipe in 1972, Meyer lemons hadn't gone mainstream. Now the fruit's available in most supermarkets, and its sweet-tart taste gives this dessert a delicious delicacy. The lemons are also what helps create the light layers — since the acid in the juice can't bind with the egg whites, the dish divides into a citrusy cake and a creamy custard...."
INGREDIENTS
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1/3 sugar
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1/4 sugar
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1/4 all-purpose flour
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1/4 salt
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2 Meyer or regular lemons (up to 3)
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3 eggs
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2 butter or margarine
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1 whole milk
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1 raspberries
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Fresh mint sprigs, for garnish
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