“Meyer Lemons are a cross between a lemon and a mandarin orange. This unique fruit blends the traditional flavour of a lemon and the sweetness of an orange creating a refreshingly exceptional taste experience.”
That’s copied from the bag that the lemons came in. I’ve been eying Meyer lemons for years, but not knowing what to do with them if I bought them stopped me from purchasing them. Last time I was in the grocery store, I picked up the bag, turned it over and found the answer right there… a recipe for Meyer lemon pudding cake. I bought the fruit and made the cake.
This is what happened.
The source for today’s recipe.
Got the lemons out of the refrigerator.
Got the eggs out too. Why?
I have always thought it was because cooler ingredients going into the oven would affect the cooking time, but found out recently it’s because warm ingredients mix together better and when that happens, you’ll end up with fluffier, smoother baked goods.
Separated the eggs.
Melted the butter.
Grated the Meyer lemons.
Juiced the lemons.
Mixed the flour, sugar and salt together.
Got the wet ingredients together.
Here are a bunch of whatfoodimade action shots™!
Added the wet ingredients to the dry ingredients.
Whisked the eggs until there were soft peaks.
Meyer Lemon Pudding Cake.
This was a very good 2-in-1 cake: a light, fluffy top with creamy pudding underneath.
Here’s the recipe:
Meyer Lemon Pudding Cake
3 Meyer lemons
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 cup whole milk, at room temperature
4 tablespoons butter, melted and cooled
Preheat oven to 300°F with rack in center of oven.
Butter 8×8-inch baking pan or 1-1/2-quart shallow casserole.
Finely grate 2 teaspoons zest and then squeeze 1/3 cup juice from lemons; set aside.
In large bowl, combine sugar, flour and salt.
In small bowl, whisk together yolks, milk, butter, lemon zest and juice; add to flour mixture; whisk to combine.
In large bowl, with electric mixer, beat egg whites until soft peaks form.
Stir about one-third of egg whites into batter to lighten; gently fold in remaining whites (batter will be thin).
Pour into prepared baking dish; bake until puffed and golden, about 35 to 40 minutes; cool. Serve warm or at room temperature.