Dandy® Meyer Lemon Pudding Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

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
• real whipped cream
• meyer lemon zest
• lemon verbena leaves or mint leaf

Recipe

• 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.