Lemon Pudding with Lemon Zest

Prepare the pudding: In a medium saucepan, mix together the egg yolks with 1/2 cup of sugar, cornstarch, and milk

Heat over low heat, stirring constantly, until it thickens slightly

Transfer to a bowl and cover with plastic wrap in direct contact with the surface to prevent a skin from forming

Let it cool and refrigerate (about 1 hour)

Carefully peel the lemons and cut the zest into thin strips

In a medium saucepan, boil 3 cups of water over high heat

Add the lemon zest strips, let it boil for 1 minute, then strain

Repeat the process four times, adding 3 cups of boiling water each time

Strain and dry the zest with paper towels. Reserve

Preheat the oven to 200°C (hot)

Grease ten mini ramekins with butter and line them with lemon zest strips. Reserve

In a stand mixer, beat the egg whites until stiff peaks form and gradually add the remaining sugar to obtain firm peaks

Place in the prepared ramekins over the lemon zest strips

Bake in a preheated oven at 200°C (hot) with a water bath until set (about 20 minutes)

Allow to cool, then unmold onto individual plates

Serve warm or at room temperature with the chilled pudding sauce around it

255 calories per serving