Meyer Lemon Pudding Cake

9 ingredients
4 steps

Ingredients

  • 1 cup White Sugar
  • 1/2 cups All-purpose Flour
  • 1/2 teaspoons Kosher Salt
  • 4 whole Eggs, Separated
  • 1 Tablespoon Butter
  • 1 Tablespoon Zest
  • 1/3 cups Juice From A Few Meyer Lemons
  • 1-1/2 cup Whole Milk
  • Powdered Sugar, For Dusting

Directions

  1. 1
    Preheat oven to 350°F. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside.
  2. 2
    Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
  3. 3
    Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 8x8 pan or individual ramekins.
  4. 4
    Fill a large pan with a little bit of hot water (I like to heat mine in the oven as it preheats) then carefully place the pan or ramekins into the water bath. Bake for 40-45 minutes. Let cool for quite a bit (but still warm) before serving. Dust with powdered sugar and enjoy!

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