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Meyer Lemon Pudding Cakes
Meyer Lemon Pudding Cakes are a testament to the magic that happens when minimal ingredients transform into a dessert that's both comforting and sophisticated.
Ingredients
- ¾ cup (150 g) granulated sugar
- ⅓ cup (40 g) all-purpose flour
- 3 large eggs, separated
- 2 tablespoons (28 g) unsalted butter, softened and cut into small pieces
- 1 cup (240 ml) milk
- 1 teaspoon Meyer lemon zest*
- ⅓ cup (80 ml) Meyer lemon juice
- ½ teaspoon salt
- 1 tablespoon coarse sugar**
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Instructions
- Preheat oven to 350°F (175°C). Place six 4-ounce ramekins*** inside a large baking pan.
- Whisk together the sugar and flour. Set aside.
- In a separate bowl, combine the egg yolks and butter until well mixed. Whisk in the milk, zest, and juice.
- Add the lemon mixture to the sugar mixture. Whisk until smooth.
- Using an electric mixer on medium-high speed, beat the egg whites and salt until they form stiff peaks. Gently fold the egg whites into the lemon and sugar mixture.
- Divide the mixture evenly among the ramekins. Sprinkle the top of each with coarse sugar.
- Pour hot water into the large baking pan so that the water is about halfway up the sides of the ramekins.
- Bake 40 to 45 minutes, or until the tops are golden brown.
Notes
- *You can instead use regular lemons if you prefer.
- **Either white sanding sugar or turbinado sugar will work.
- ***You can also use a 2-quart baking dish instead of the individual ramekins. It will still need to be placed in a large baking pan and filled with water as described with the ramekins. Reduce the baking time to 30 to 35 minutes.
- Recipe slightly adapted from Real Simple.
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