Prep 15 mins
Cook 40 mins
The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.
- 3 egg whites
- 1⁄4 cup sugar
- 2⁄3 cup sugar
- 1⁄4 cup flour
- 7 tablespoons lemon juice (about 2 Meyer-lemons)
- 1⁄4 cup melted butter
- 1 tablespoon grated meyer lemon zest, chopped if the pieces are too long
- 3 egg yolks
- 1 1⁄2 cups buttermilk
- 1⁄2 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 lemon, zest of, meyer
- Preheat oven to 325 degrees.
- In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
- In a small bowl mix together the sugar and flour and set aside.
- In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
- In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
- Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
- Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
- Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
- Whip cream and a teaspoon of the sugar together and set aside.
- To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
I made this dessert last night for my father-in-law's 85th birthday. Lemon is his favourite. It was delicious and looked exactly like the picture. Be sure to use 6 oz. souffle dishes. The little cakes come out perfectly. I will definitely make this again.
Bought a bag this week and was quick to make your pudding cake which proved far superior the the boxed one of many years ago. Remember that? I had my first after a few hours in the fridge but leaving them in overnight made all the difference in the world, even my hubby (who dislikes anything lemon) scoffed his up like there was no tomorrow. I made mine in souffle cups and will definitely make these again...and again.
This was awesome and that's a report from a person who is particularly sensitive to acidic food. I would eat this even if it burned my stomach for three hours afterward. My first experience with expensive Meyer lemons but certainly won't be my last. There definitely is a flavor difference in the end product. The recipe sounds a bit more complicated than it truly is. I didn't want to bother with the souffle dishes so I poured the batter into a 10"x 6 1/2" baking dish and used a 9"x 12" as a water bath. Next time I'll try flipping the finished souffle dishes. I'd like to see that. I'm wondering if this would work with key limes and a bit more sugar. Nice share, toni.