Note~ This recipe was designed for Blood Oranges, so I increase the sugar depending upon the tartness of the lemons.
Regular lemons can be used in this recipe, again, increase the sugar, and if desired a splash of orange juice can be added to mellow the tartness a bit.
1/3 cups sugar (add more up to double if lemons are very tart)
1 whole egg
4 egg yolks
1 1/4 cups heavy cream
1/2 cup Meyer Lemon juice, regular lemon juice, or blood orange juice
(if using blood orange juice, add 1 tsp. lemon juice)
1 teaspoon grated rind from the citrus you are using
Heat oven to 325-degrees F.
Bring a kettle or pot of water to a boil.
In the meantime, in a medium size blow, whisk egg yolks, whole egg, citrus juice, sugar and cream, beating until sugar dissolves.
Pass the mixture through a strainer to filter out any pulp; stir in the zested rind.
Place 4 ramekins in an 8x8 baking dish. Pour or ladle the mixture evenly between the ramekins.
Pour enough boiling water in the pan to come halfway up the sides of the dishes and cover the baking dish with aluminum foil.
Place on a middle rack in the oven and cook about 40 minutes; the custard should be just set around the edges, and a little jiggly in the centers when the pan is moved.
Remove the ramekins from the pan and allow them to cool on a wire rack.
Chill the puddings in the refrigerator for at least 2 hours and as long as 24 hours.
Recipe adapted from about.com