Meyer Lemon Pudding Cake

Ingredients:

1/2 c + 2T sugar
3 large eggs, separated
1/4 c all purpose flour
1/4 c Meyer lemon juice
2 T lemon juice
2 T finely grated Meyer lemon zest
3/4 c +2T milk
1/4 t salt

Preheat oven to 350°F. Butter six 4 to 5 oz ramekins, and place inside a roasting pan lined with a paper towel. Combine 1/2 c sugar, flour, and salt in a medium folding bowl, and set aside. In a smaller bowl, combine egg yolks, milk and lemon zest. Add milk mixture into flour mixture, and as you are whisking to combine, stir in lemon juices as well. Set aside.

Using electric mixer, whip egg whites until frothy. Gradually add remaining 2 tablespoons sugar and whip until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. (You can use a balloon whisk to do this, as you may find the batter’s looseness alarming. You aren’t doing it wrong, don’t worry) pour mixture into prepared ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake puddings until tops are golden brown and spring back when lightly touched, 35-40 minutes.

Serve with whipped cream sweetened with a little lavender honey, or rose geranium sugar.