Meyer Lemon Pudding Cake

I am probably the last person on Earth to discover Meyer lemons. While browsing the produce isle at the local supermarket I noticed these lemons on sale. Originally priced at twice as much as regular lemons, they were now reduced to quite a reasonable price. I had no plans to purchase lemons, and was not even in the mood for something lemon-y, but curiosity got the best of me. Why were they so expensive? Was it worth it? Why were they packaged in a cute bag like something special? I had to check.

Meyer lemons turned out to have thin, tender skin, orange color and a fragrant, but not harsh or overly lemon-y, smell. They were also more juicy and less tart than regular lemons. But still not sweet enough to just eat fresh, on their own. After a little research I found out that Meyer lemons are common in California and are believed to be a cross between lemon and mandarin orange.

Because I'd never dealt with Meyer lemons before I decided not to risk it and just use the recipe on the package. It was for lemon pudding cake. The same recipe has been making rounds online, and for good reason: the cake came out spongy on top and had a pudding-like bottom. The unusual combination, together with the lovely delicate citrus-y flavor made the cake disappear before the sun went down over the horizon that night :). 

Meyer Lemon Pudding Cake

 

For 8 inch square pan

1 cup sugar
1/2 cup flour
1/4 teaspoon salt
4 eggs, separated
1 tablespoon butter, melted and cooled
1 tablespoon grated lemon zest
1/3 cup lemon juice (about 2 Meyer lemons)
1 1/2 cups milk

Preheat oven to 350F (180C). Butter or spray square 8 inch pan.

Combine sugar, flour and salt. In a separate bowl, hisk together egg yolks, butter and zest. Gradually whisk in Meyer lemon juice. Alternating between flour mixture and milk, add them to yolks 1/3 at a time. Whip egg whites to stiff peaks, carefully fold them into batter. Pour the batter into pan, bake about 40 min. Let cool slightly, dust with powdered sugar and serve warm.

Room temperature is ok too, if it survives that long. After all, it is a very small cake.