Meyer Lemon Pudding Cakes

Meyer lemons are a cross between a lemon and a mandarin orange, resulting in a sweeter and less acidic flavor compared to regular lemons.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Meyer Lemon Pudding Cakes

Cooking Method: Baking Cuisine: American, European Courses: Baking, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 6 Calories: 1320

Best Season: Suitable throughout the year

Ingredients

Servings

• 3 unit Meyer lemons
• 3 unit Eggs
• 1 cup Granulated sugar
• ¹⁄₄ cup All-purpose flour
• ¹⁄₄ teaspoon Salt
• 1 cup Milk
• 2 tablespoon Unsalted butter
• to taste for dusting Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease six ramekins.
2. Zest and juice the Meyer lemons.
3. In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy.
4. Stir in the flour, salt, lemon zest, lemon juice, milk, and melted butter until well combined.
5. Divide the mixture evenly among the prepared ramekins.
6. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
7. Bake for 25 minutes or until the tops are golden brown and set.
8. Remove from the oven and let the pudding cakes rest for 10 minutes.
9. Dust with powdered sugar before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 29g10%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.