Egg Custard Pudding

1

Preheat the oven to 180°C (350°F)

Grease a pudding mold or individual ramekins with butter, sprinkle with plenty of granulated sugar and set aside

2

Beat the egg whites until frothy, gradually add the granulated sugar and beat well

Add the lemon zest and mix well

3

Use a spatula to gently pour the egg mixture into the prepared mold, beating the mixture as you go

Tap the mold gently on the surface to release any air bubbles that may form

4

Place the pudding in a water bath and bake for about 25 minutes or until the top is golden brown

Let it cool before serving.