Recipe: Meyer Lemon Pudding Cake

I have a confession to make. After baking Lemon Bars the other day I quickly decided I needed to buy more Meyer lemons.  Even if I had to pay for them.  I hopped into my car and drove to Costco to pick some up.  There was only one size available {of course} and I ended up going home with a plastic container full of 18 Meyer Lemons for $6.29.

It’s nice to know some things {like Meyer Lemons} are still considered seasonal produce.  I think the fact they only come around once a year, makes them taste even better.

If you happen to get your hands on some Meyer Lemons anytime soon, I highly recommend this recipe.  The recipe was printed on the back of the package and to tell you the truth I was a little nervous to try it at first.  Would it be good enough?  Did I really want to use 3 lemons to make a recipe I had never tried before?  It was a tough choice, but I’m sure glad I did.  This luscious lemon dessert was Da Bomb!

Recipe: Meyer Lemon Pudding Cake

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• Author: Mavis Butterfield

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Ingredients

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2 Meyer Lemons
3/4 cup Sugar
1/4 cup All-Purpose Flour
1/4 teaspoon Salt
3 large Eggs, separated
1 cup Milk at room temperature {I used 2%}
4 tablespoons Butter, melted and cooled

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Instructions

1. Preheat oven to 300 degrees, Butter 8×8 baking dish

2. Finely  grate 2  teaspoons zest and then squeeze 1/3 cup juice from lemons; set aside.

3. Combine dry ingredients. Whisk together yolks, milk, butter, lemon zest and juice; add to flour mixture; whisk to combine.

4. Beat egg whites until soft peaks form. Stir 1/3 egg whites into batter to lighten; gently fold in remaining egg whites {batter will be thin}.

5. Pout into prepared baking dish; bake until golden, 34-40 minutes.  Serve warm or at room temperature.

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Notes

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