For individual servings, divide the pudding among six 6-ounce ramekins; reduce the cooking time to 25 minutes.

　　

Ingredients

serves 6

　　3 tablespoons unsalted butter, room temperature, plus more for the baking dish

　　2/3 cup granulated sugar

　　1/4 teaspoon salt

　　3 large eggs, separated

　　3 tablespoons all-purpose flour

　　1 cup milk

　　6 tablespoons fresh lemon juice

　　2 tablespoons finely grated lemon zest

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat the oven to 325°F. Butter a shallow 9-inch round glass or ceramic baking dish; set aside. In a large bowl, stir together the butter, granulated sugar, and salt. Stir in the yolks. Add the flour, milk, and lemon juice and zest; mix until incorporated.

　　

Step 2

In a separate bowl, beat the egg whites until stiff but not dry peaks form. Gently fold the egg whites into the butter mixture.

　　

Step 3

Ladle the batter into the prepared dish. Set the dish in a roasting pan; pour boiling water around the dish to come halfway up the sides. Bake until just set and lightly golden, 30 to 35 minutes. Remove the ramekins from the roasting pan; let cool slightly. Dust with confectioners’ sugar, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.