Meyer Lemon Pudding Cakes

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The Recipe: Meyer Lemon Pudding Cakes

  • Prep time: 15 minutes

  • Cook time: 35–40 minutes

  • Servings: 6 individual ramekins

Ingredients

  • 3 large eggs, separated (room temperature)

  • 1 cup granulated sugar

  • 1/3 cup all-purpose flour (sifted)

  • 1 cup whole milk

  • 1/2 cup fresh lemon juice (approx. 2–3 lemons)

  • 1 tbsp lemon zest

  • 1/4 tsp salt

  • 2 tbsp unsalted butter, melted and cooled

Instructions

  1. Prep the Oven & Dishes: Preheat your oven to 175°C (350°F). Lightly grease six 6-ounce ramekins and place them in a large roasting pan or 9×13 baking dish.

  2. Mix the Base: In a large bowl, whisk together the sugar, flour, and salt. Stir in the egg yolks, lemon juice, lemon zest, milk, and melted butter. Whisk until smooth (the mixture will be very thin).

  3. Whip the Whites: In a separate clean bowl, beat the egg whites until stiff peaks form (they should be glossy and stand up straight).

  4. Fold Gently: Using a spatula, gently fold the egg whites into the lemon mixture. Do not over-mix; a few small white streaks are okay. This airiness is what creates the “cake” layer.

  5. The Water Bath: Divide the batter evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.

  6. Bake: Bake for 35–40 minutes until the tops are golden brown and springy to the touch.

  7. Serve: Carefully remove from the water bath. Serve warm or at room temperature.

Nutritional Info (Per Serving)

Metric Amount
Calories 225 kcal
Total Fat 7g
Carbohydrates 36g
Protein 5g
Sodium 120mg

Tips for Success

  • The Water Bath (Bain-Marie): This is non-negotiable! It ensures the custard stays creamy and prevents the eggs from curdling or the cake from drying out.

  • Egg White Temperature: Room temperature egg whites whip much better than cold ones.

  • Zest First: Always zest your lemons before juicing them. It’s nearly impossible to do it the other way around!

Benefits

  • Portion Control: Individual ramekins make for easy serving and built-in portion management.

  • Lighter Dessert: Compared to heavy cheesecakes or chocolate tortes, this uses relatively little fat and relies on citrus for flavor.

  • Vitamin C: Fresh lemon juice provides a nice little antioxidant boost.

Common Questions & Answers

Q: Can I make this in one large dish instead of ramekins?

A: Yes! You can use a 1-quart soufflé dish. Increase the baking time to about 45–50 minutes.

Q: Why is my cake layer too thin?

A: This usually happens if the egg whites were deflated during folding. Use a “cut and fold” motion rather than stirring to keep the air trapped in the batter.

Q: Can I make these ahead of time?

A: These are best served the day they are made. However, you can store them in the fridge for up to 2 days. The “sauce” may thicken slightly when cold, but they are still delicious!

Q: Can I use bottled lemon juice?

A: In a pinch, yes, but fresh is vastly superior here. The zest is where most of the floral lemon aroma comes from, which bottled juice lacks.

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