What could be more lucious that lemon pudding cake! Meyer lemons are a sort of cross between lemons and oranges, so if you have to substitute regular lemons, you might want to add a tad more sugar!
Ingredients
4 eggs (at room temperature*)
2 c sugar
1 T meyer lemon zest
1 T meyer lemon juice
1¼ c sifted cake flour
pinch of sea salt
2 sticks unsalted butter, melted and cooled
Instructions
Preheat oven to 325°. Beat eggs and sugar together on a medium-high speed until the mixture is pale yellow and thick (about 7 minutes).
Turn mixer speed to low and add the lemon zest and juice.Gently add the flour and a pinch of sea salt. Mix until just combined. Stream in melted butter and stop mixing as soon as it is combined. Pour mixture into a buttered 2 quart baking dish.
Place baking dish into a larger baking vessel and add the hottest tap water you have until it comes halfway up the sides for a bain marie. Bake for one hour. The center will be under-baked, so normal cake testers will not come out clean.
Cool and serve making sure everyone gets the outer shell and the pudding underneath.
You can garnish with raspberries or blueberries if you life. Enjoy!
Recipe by Mamaguru at http://mamaguru.com/meyer-lemon-pudding-cake/