Imagine a dessert that's part cake, part pudding, and 100% pure sunshine on a plate! These Meyer Lemon Pudding Cakes are the ultimate culinary magic trick that transforms simple ingredients into a heavenly, tangy-sweet treat that will transport you to a citrus grove with every single bite. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1/2 cup fresh Meyer lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Make sure the oven rack is positioned in the center.
- Gather all your ingredients: 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 2 large eggs, 1 cup milk, 1/2 cup fresh Meyer lemon juice, 1 tablespoon lemon zest, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- In a mixing bowl, combine the granulated sugar and melted butter. Whisk them together until the mixture is smooth and well combined.
- Add the eggs to the sugar and butter mixture, one at a time, whisking well after each addition until fully incorporated.
- Pour in the milk, Meyer lemon juice, and lemon zest into the bowl. Continue whisking until the mixture is smooth and all ingredients are well blended.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Prepare six ramekins (about 6-ounce size) by greasing them lightly with butter or cooking spray. Place the ramekins in a large baking dish.
- Evenly divide the pudding mixture among the prepared ramekins, filling each about 3/4 full.
- Carefully pour hot water into the baking dish around the ramekins, creating a water bath. The water should come about halfway up the sides of the ramekins.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until the tops of the cakes are set and lightly golden.
- Once baked, remove the ramekins from the water bath and allow them to cool slightly at room temperature for about 10 minutes.
- To serve, you can enjoy the pudding cakes warm or chilled. If desired, dust with powdered sugar or serve with whipped cream and additional lemon zest for garnish.
Tips
- Use fresh Meyer lemons for the most vibrant and authentic flavor. Their unique sweetness sets these pudding cakes apart from ordinary desserts.
- Be gentle when mixing the batter - overmixing can lead to tough cakes. Stir just until the ingredients are combined.
- The water bath (bain-marie) is crucial for creating the perfect texture. Use hot water and be careful when placing the dish in the oven.
- For a picture-perfect presentation, dust with powdered sugar just before serving and garnish with a small lemon zest curl.
- These pudding cakes can be served warm or chilled, making them versatile for any occasion or season.
- If Meyer lemons aren't available, you can substitute with regular lemons, but add a touch more sugar to balance the increased tartness.
- Store any leftovers in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 95mg
