If Meyer lemons aren't available, ordinary lemons work well.
Servings: Serves 6
  • Butter , for greasing
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups whole milk
  • 4 teaspoons grated Meyer lemon zest
  • 3/4 cup fresh Meyer lemon juice
  • 5 egg yolks
  • 4 egg whites
Whipped cream:
  • 1 cup cold heavy cream
  • 3 tablespoons sugar
To make cake: Preheat oven to 350°. Butter six 8-ounce ramekins or a 1 1/2-quart, 8" x 11" shallow baking dish.

In a large bowl, sift together flour, salt and 1 cup sugar. In a medium bowl, whisk milk, lemon zest, lemon juice and egg yolks until blended. Stir into flour mixture just until blended.

In the large bowl of an electric mixer, beat egg whites on medium-high speed until foamy. Then on high speed, gradually beat in remaining 1/4 cup sugar. Continue just until whites form stiff peaks. Remove bowl from mixer and fold 1 cup of the lemon mixture into the egg whites. Then gently fold egg white mixture, a third at a time, into the remaining lemon mixture just until blended. Pour batter into prepared ramekins or baking dish.

Place ramekins or dish in a shallow roasting pan; place pan in oven. Pour boiling water into roasting pan halfway up sides of ramekins or dish. Bake until top of cake is lightly browned, 30 to 35 minutes for large cake, 20 to 25 minutes for small cakes. Remove ramekins or dish from water bath and let cool on a wire rack.

To make whipped cream: In a large bowl, beat heavy cream and 3 tablespoons sugar just until soft peaks form. Serve pudding cake warm or at room temperature; top with whipped cream.


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