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Meyer Lemon Pudding Cakes
Submitted by Sarah Keenan

Meyer Lemon Pudding Cakes

These can be served warm or cold. To keep warm rest in a chafing dish for up to 2 hours."


6 egg yolks
6 egg whites
8 oz white sugar
6T = 1 oz A/P flour
2 cups milk
2 oz unsalted butter melted and cooled slightly
1/2 cup lemon juice (from 8 small meyer lemons weighing 2 oz each)
4t lemon zest (from 8 small meyer lemons weighing 2 oz each)
1 t salt


Preheat oven to 350F, ready 10 6oz ramekins in a bain marie (fill with hot water right before you place in oven) for baking.
Whisk egg yolks and sugar until light and fluffy, add 1/2t of the salt, flour, milk, butter, lemon juice and lemon zest. Whip egg whites with the remaining 1/2 t salt until firm peaks. Fold into egg yolk mixture carefully. Fill ramekins and bake for 30 minutes or until tops are lightly golden brown.

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Nutritional Information
Per Serving

no nutrition information available

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