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Individual Meyer Lemon Pudding Cakes

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Individual Meyer Lemon Pudding Cakes

Individual Meyer Lemon Pudding Cakes
Nicole Weston
Provided by:
total prep


  • 2 eggs, separated and at room temperature
  • 1/4 cup fresh meyer lemon juice
  • 2 tsp lemon zest (or from 1 lemon)
  • 2/3 cup milk (whole, lowfat or skim)
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt


  • Preheat oven to 350F.
  • Lightly butter five 6-ounce ramekins. Find a roasting pan, or other large pan at least 2-3 inches deep, that can accommodate all your ramekins and set aside.
  • In a large bowl, whisk together sugar, flour and salt. Add in egg yolks, Meyer lemon juice, lemon zest, milk and vanilla, and whisk thoroughly.
  • n a medium bowl, beat egg whites to soft peaks. Stir or fold egg whites gently into lemon mixture, until well combined. Divide pudding mixture into prepared ramekins and place in the roasting pan. Place the pan in the oven and fill it with water until the water comes halfway up the sides of the ramekins.
  • Bake for 25-30 mintues, or until lightly browned at the edges. Serve warm.