Meyer Lemon Pudding Cake
These little cakes are amazing – lemony and light! I used vanilla sugar in mine but regular will be fine too. To make vanilla sugar just pop your used vanilla beans into an airtight container with some sugar and forget about it.
2/3 c vanilla sugar
1/3 c flour
3 large eggs, separated
2 TBSP unsalted butter, softened
1 c milk
Zest from 3 Meyer lemons
1/3 c Meyer lemon juice
1/2 tsp salt
Preheat oven to 350°. Place 6 4-ounce ramekins** inside a large baking pan.
Whisk together sugar and flour. Set aside.
In a separate bowl, combine egg yolks and butter until well mixed. Whisk in 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.