Meyer lemons originated in China, where horticulturists believe they were the result of crossing regular lemons with mandarin oranges. Their dark yellow skin and almost floral aroma make them especially pleasant to work with. This soufflé-like pudding cake recipe makes a simple, elegant and lovely dessert that serves six people.
4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon lemon zest
3 large eggs, at room temperature, separated
1/3 cup Meyer lemon juice
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Preheat oven to 350 degrees. Lightly butter a one-quart soufflé dish.
Beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and combine. Add the egg yolks, one at a time, beating well after each one.
Set mixer speed to low and add half the lemon juice, half the flour and half the sour cream. Beat until smooth, then add the remaining lemon juice, flour and sour cream.
At medium speed, beat egg whites until foamy, then set mixer speed to medium-high, add the salt, and beat until the mixture forms stiff peaks.
Gently fold one quarter of the beaten egg whites into the lemon mixture. Repeat with the remaining three-quarters of the whites, adding them one quarter at a time.
Pour the mixture into the soufflé dish and place the dish in a larger pan. Carefully pour boiling water into the pan around to a depth of one inch.
Bake for 50-60 minutes. Resist the urge to open the oven door during this time. When done, the center of the cake will be just set and spring back when lightly touched.
Remove the soufflé dish from the water immediately and set it on a rack to cool for 10-15 minutes.
You may frost the cake with lemon frosting and garnish it with blackberry sauce and a fresh blackberry or simply dust the cake lightly with powdered sugar before serving. Either way, you’ll enjoy it!