Sunday, January 22, 2012
I'm Sweet and Tart
That is what caught my eye, sweet and tart on a bag of Meyer lemons in Walmart. While I had heard of Meyer lemons, I had never actually seen them in the store. What also made them more worth while was the price $1.98 for a whole bag, and there had to be 10 lemons in the bag.
I didn't have to look far for a recipe, there was what sounded like a great one on the bag, Meyer Lemon Pudding Cake. The only unusual ingredient was the lemons themselves, and well I had already found them.
Meyer Lemon Pudding Cake
3 Meyer Lemons
3/4 Cup Sugar
1/4 Cup Flour
1/4 tsp Salt
3 Large Eggs, Separated
1 Cup Whole Milk, at room temperature
4 Tbsp Butter, melted and cooled
Preheat oven to 300 degrees., butter an 8X8 baker. Finely grate 2 teaspoons of zest, then squeeze 1/3 cup of juice, set aside. Combine dry ingredients. Whisk together yolks, milk, butter, lemon zest and juice. Add flour to the mixture and whisk until combined. Beat egg whites until soft peaks form. Stir 1/3 egg whites into batter to lighten. Fold in remaining egg whites. Pour into prepared pan, bake until golden 35-40 minutes. Serve warm or at room temperature.
I really liked this recipe and it was real easy to make. The cake was moist and light. I had berries to serve it with for the company we were having but forgot to put them out. I did lightly dust the cake with powdered sugar to finish it off. This is a keeper.