My meyer lemon tree in the backyard is brimming with fresh citrus so I thought I’d make some yummy lemon recipes. The first recipe I tried is this lemon pudding cake, making it for some friends we were having over for dinner. The recipe was super easy to make and the flavor was truly amazing. It’s like a fun chemistry experiment. You put the batter in the oven and when you take it out, there’s pudding on the bottom and a light, souffle-like cake on the top. You can get a good six servings out of this recipe. It is best served warm or at room temperature. I served it about 75 minutes after pulling it out of the oven and it was still warm and simply perfection.
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar (divided)
5 tablespoons unsalted butter, softened
2 tablespoons grated zest and 1/2 cup juice from 4 lemons
5 large eggs, separated
1 1/4 cups whole milk, room temperature
2 quarts boiling water
1. Adjust oven rack to lowest position and heat oven to 325 degrees F. Grease an 8-inch-square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.
2. Using a clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.
3. Place kitchen towel in bottom of a roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should still jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.