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


  1. Preheat oven to 300°F with rack in center of oven. 
  2. Butter 8×8-inch baking pan or 1-1/2-quart shallow casserole. 
  3. Finely grate 2 teaspoons zest and then squeeze 1/3 cup juice from lemons; set aside. 
  4. In large bowl, combine sugar, flour and salt. 
  5. In small bowl, whisk together yolks, milk, butter, lemon zest and juice; add to flour mixture; whisk to combine.
  6. In large bowl, with electric mixer, beat egg whites until soft peaks form. 
  7. Stir about one-third of egg whites into batter to lighten; gently fold in remaining whites (batter will be thin). 
  8. Pour into prepared baking dish; bake until puffed and golden, about 35 to 40 minutes; cool.  Serve warm or at room temperature.

Servings: 6


4 Responses to “Meyer Lemon Pudding Cake”

  1. Nina says:

    Today is Feb. 12 2011. I just purchased some Meyer Lemons yesterday and decided to try the Meyer Lemon Pudding Cake. So glad I did….It is awesome!

  2. Nichole says:

    We are so glad you tried them!

  3. Susan says:

    I also purchased a bag of your meyer lemons and made the Lemon pudding cake, fantastic! Cannot wait to serve it again.

  4. Valerie says:

    Honestly, in my life NEVER have I enjoyed a lemon dessert this much. I was so surprised by the end result. Its exactly pudding and cake. Thank you thank you thank you.

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