Dandy® Meyer Lemon Pudding Cake Recipe

Name: Dandy® Meyer Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons finely grated meyer lemon zest; 3 -4 meyer lemons (do not substitute standard lemons); 3/4 cup unbleached cane sugar; 1/4 cup unbleached flour; 1/4 teaspoon salt; 3 large eggs, separated; 1 cup whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext); 4 tablespoons unsalted butter, melted and cooled slightly; Garnish (optional); real whipped cream; meyer lemon zest; lemon verbena leaves or mint leaf

Servings: persons

3 teaspoons finely grated meyer lemon zest
3 -4 meyer lemons (do not substitute standard lemons)
3/4 cup unbleached cane sugar
1/4 cup unbleached flour
1/4 teaspoon salt
3 large eggs, separated
1 cup whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext)
4 tablespoons unsalted butter, melted and cooled slightly
Garnish (optional)
real whipped cream
meyer lemon zest
lemon verbena leaves or mint leaf

1
Preheat oven to 300 degrees.
2
Butter an 8-inch square baking pan.
3
Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
4
In a mixing bowl combine the dry ingredients.
5
In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
6
In a separate bowl, beat the egg whites until (soft peaks) form.
7
Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
8
Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
9
Serve warm or at room temperature.
10
If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
11
Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons finely grated meyer lemon zest, 3 -4 meyer lemons (do not substitute standard lemons), 3/4 cup unbleached cane sugar, 1/4 cup unbleached flour, and more.

Yes, Dandy® Meyer Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dandy® Meyer Lemon Pudding Cake

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