Citrus is tart, refreshing, and cooling. Imagine that mixed with sweet, fluffy, and creamy; then you’ll have this Meyer Lemon Pudding Cake Recipe. Originally featured in our Summer 2011 issue this recipe by Sarah Keenan of Spry On Food is sure to please your next table of dinner guests.
Spry On Food
Meyer Lemon Pudding Cake Recipe
Summary: In one word, this Meyer Lemon Pudding Cake Recipe is delicious. Take a bite and enjoy.
- 6 egg yolks
- 6 egg whites
- 8 oz. white sugar
- 6 TB. flour
- 2 cups milk
- 2 oz. unsalted butter, melted and cooled
- 1/2 cup lemon juice (from 8 small Meyer lemons, weighing 2 oz. each)
- 4 tsp. lemon zest (from 8 small Meyer lemons, weighing 2 oz. each)
- 1 tsp. salt
- Preheat oven to 350 degrees. Ready ten 6-oz. ramekins in a bain marie for baking (I use my turkey roaster for a bain marie; just fill with hot water right before you place in oven).
- Whisk egg yolks and sugar until light and fluffy. Add 1/2 tsp. of the salt, flour, milk, butter, lemon juice, and lemon zest; mix well and set aside.
- Whip egg whites in a clean bowl with the remaining 1/2 tsp. salt until firm peaks have formed. Fold into egg yolk mixture carefully, making sure to keep the lightness of the egg whites.
- Fill ramekins and bake for 30 minutes or until tops are lightly golden brown. Serve warm or cold, dusted with powdered sugar. Enjoy the fluffy cake and soft pudding at the bottom all in one bite.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)