If you love melt in your mouth, light as a cloud, creamy, lemony/orange deliciousness of Meyer Lemons, this is for you! Oh. My. Goodness! I was very pleased the way this turned out.
This pudding cake could be a light, airy custard, a fallen soufflé, or baked mousse! Yes, it is that good! I added Homemade Lemon Curd and my mouth experienced an explosion of a lemon cloud! Topped simply with powdered sugar was pretty amazing, too! Feel free to substitute whatever lemons you have for the Meyer Lemons. Oh, this is a thin “cake” … you will want to double this if you are serving it for company!
Meyer Lemon Pudding Cake
- 1/3 cup Meyer Lemon juice, 2 should do
- Zest from Meyer Lemons
- 2 Tablespoons coconut oil
- 3 egg, separated
- 1/3 cup sugar plus 2 Tablespoons, divided
- pinch of salt
- 1/3 cup unbleached all purpose flour
- 1 1/2 cup half and half or whole milk
- 1 to 2 Tablespoon butter or margarine
Place an 11×13” pan in oven with 1” water. Preheat oven to 350 degree F. Butter, or use margarine, 8×8” pan. Separate egg yolks and white into large bowls. Beat egg yolks, coconut oil, lemon juice and zest. Sift in flour and 2 Tablespoons sugar, beat until smooth. Add half and half and beat until mixed together and set aside.
Wash and dry beaters. Beat egg whites until a soft peak forms. Add pinch of salt and slowly add sugar while beating to form a stiff peak. Fold egg whites into batter. Being careful, the hot water my slosh, place 8×8 pan in a larger pan. Cook 20 minutes, turn pan around and cook another 15 to 20 minutes. It is done when no indentation is seen when touched and it is set, firm yet not hard, to touch.