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1
Preheat the oven to 350F.
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2
Lightly butter a 1 1/2-quart souffle, gratin, or other ceramic baking dish, or 6 (6-ounce) individual baking dishes.
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Set inside a 9 x 13-inch baking dish or even a roasting pan.
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4
Bring a kettle of water to a boil for the water bath.
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5
Finely grate the zest from the lemons, and then squeeze out the juice; you should have roughly 1 tablespoon zest and 1/3 cup juice.
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6
Whisk together the flour, salt, and 1/2 cup of the sugar in a mixing bowl.
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In another bowl, beat the egg whites with an electric mixer until they hold soft peaks.
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8
Beat in the remaining 1/4 cup sugar, a little at a time, and continue to beat until the whites hold stiff, glossy peaks.
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9
In a separate large bowl, whisk together the yolks, milk, zest, and juice.
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Add the flour mixture, whisking until just combined.
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Gently fold half of the beaten whites into the batter with a rubber spatula to lighten it.
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Then fold in the remaining whites, taking care not to deflate them; its okay if some white streaks remain.
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Th e batter will be on the thin side and wont look like regular cake batter.
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Pour the batter into the souffle dish (or individual dishes).
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15
Put the larger pan in the oven, with the souffle dish inside it, and fill the larger pan with boiling water to come about halfway up the sides.
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16
Its best to do this right on the oven rack so you dont move the pans again and risk splashing water into the batter.
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Bake until the cake is puff ed and golden, 40 to 45 minutes.
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Serve the cake hot from the oven or let it cool a bit until warm.
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Spoon the pudding cake into small dessert bowls, being sure to get some of the lemon pudding at the bottom of the dish.
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Top with chantilly cream and blueberries.
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21
Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning.
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Whisk the cream in the chilled bowl until it begins to foam and thicken up.
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Add the sugar and continue to beat until the cream just holds soft peaks.
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Do not overwhip.
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25
Feel free to use an immersion blender with the whisk attachment or a handheld electric mixer if you dont want to whip by hand.
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26
Meyer Lemon
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Meyer lemons have a bright, balanced lemon flavor with moderate acidity, and are a bit sweeter than their everyday counterparts.
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When they are in season in the fall and winter, I take full advantage of them.
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If Meyer lemons are not available, substitute regular lemons mixed with a couple tablespoons of orange juice.
