Preparation

1. Preheat oven to 400 F.
2. Butter and coat 6 1 cup ramekins with sugar. Melt the 1 tablespoon of butter and coat using a pastry brush, then using the 2 tablespoons of sugar, divide between the 6 ramekins.
3. In a small bowl, with a fork, mash the blackberries with 1 tablespoons of the sugar and 1 teaspoon of the cornstarch. Spoon blackberry mixture evenly into the 6 ramekins and place onto baking sheet.
4. In a medium saucepan combine lemon zest and 1/4 cup of the sugar, stir in 1 teaspoon of cornstarch. Add egg yolk and whisk in milk of choice. Place over low heat and bring to a simmer, whisking constantly. Turn off heat and whisk in remaining tablespoon of butter.
5. Transfer to a large bowl and mix in lemon juice. In a separate bowl, using an electric mixer, beat egg whites to soft peaks, gradually adding 1/4 cup of sugar.
6. Continue to beat until glossy and stiff, but not dry. Stir 1/3 of the egg whites into the warm lemon pudding, then fold in the remainder of egg whites.
7. Spoon mixture into ramekins on top of the berries, filling the ramekins to the top. Bake in preheated oven until puffed and golden around the edges, about 13 - 16 minutes. Sift with powdered sugar and serve immediately.
8. This recipe does not meet MHelathy Guidelines. 1/2018