Meyer Lemon Pudding Cakes

✅ Ingredients (Serves 4–6)

  • 3 large eggs, separated
  • ⅓ cup (70g) granulated sugar, divided
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon Meyer lemon zest (about 1 lemon)
  • ⅓ cup (80ml) Meyer lemon juice (2–3 lemons)
  • ¼ cup (30g) all-purpose flour
  • 1 cup (240ml) whole milk
  • Pinch of salt
  • Optional: powdered sugar, for dusting

🧁 Instructions

1. Prep the Oven & Dishes

  • Preheat oven to 350°F (175°C).
  • Butter 4–6 ramekins (6 oz size) and place in a deep baking dish or roasting pan (for water bath).

2. Make the Base Mixture

  • In a medium bowl, whisk egg yolks with ⅓ cup sugar until pale and thick.
  • Whisk in melted butter, lemon zest, and lemon juice.
  • Stir in flour and salt until smooth.
  • Slowly whisk in the milk until fully combined.

3. Whip the Egg Whites

  • In a separate clean bowl, beat egg whites until soft peaks form.
  • Gently fold egg whites into the lemon mixture in 2-3 additions until just combined (a few white streaks are fine).

4. Pour & Bake

  • Divide batter among ramekins.
  • Pour hot water into the baking dish around the ramekins, about halfway up the sides (water bath).
  • Bake for 30–35 minutes, or until tops are puffed and golden but the centers still jiggle slightly.

5. Cool & Serve

  • Remove ramekins from water bath and let cool 10–15 minutes.
  • Serve warm or chilled. Dust with powdered sugar before serving.

🍽 Serving Ideas

  • Add fresh berries or whipped cream on the side.
  • Garnish with candied Meyer lemon peel or mint leaves.

📝 Tips

  • Don’t overmix the egg whites into the batter — this helps preserve the airy texture.
  • You can make them ahead of time and serve chilled; they’ll have a thicker pudding base this way.
  • If Meyer lemons are unavailable, substitute with a mix of 2 parts regular lemon juice and 1 part orange juice.

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