Some leftover lemons and blueberries in the fridge resulted in exploring this delicious dessert. Easy to make, and an absolutely perfect outcome. The first dessert I made in a year that resulted in a fight over who gets the last, extra serving. We ended up sharing it equally.
Ingredients
2 lemons
3 eggs
1 cup milk
2 tbsp butter
pinch of salt
6 tbsp flour
1 cup sugar
1 tsp vanilla
fresh blueberries
Preparation
Preheat the oven to 350F. Take a lasagna pan and six 6oz ramekins. Grease the ramekins lightly.
Add the egg yolks to the lemon components, and separate the whites into another bowl. Add the melted butter to the lemon mixture. Whisk well. Add the milk and whisk in to the egg yolk mix.
Add the sugar and the flour and mix until homogeneous.
In a separate bowl, whip the egg whites with the salt until stiff peaks form. Fold into the egg yolk mixture with a splash of vanilla. Distribute into the ramekins.
Place ramekins into the lasagna pan, and pour room temperature water under them, so it comes up halfway. Bake for 45-50 minutes, until tops are golden brown.
Remove onto a rack and allow them to cool. Top with blueberries and serve in the ramekins.
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