Meyer Lemon Pudding Cake for Ahme

I am blessed with a Meyer lemon tree that just won't stop giving. Year round I have wonderful lemons that are sweeter than any I have every tasted yet have a tang that lifts food to new heights. I planted it about 15 years ago in honor of my grandmother - Ahme who made the best lemon meringue pie ever from a Meyer lemon tree in her yard. Well lemon meringue pie is pretty grand but pudding cake is a snap to make and it gives you the same burst of sweet and pucker of sour in your mouth.. So I give you pudding cake! Now I know some of you may not have Meyer lemons but never fear - this will work with what you got. Just know that if you ever find Meyer lemons it will work even better! I have extra so come by and I will share.

Meyer Lemon Pudding Cake

Prep - preheat oven to 350

           Grease 9x9 pyrex (or other glass) baking dish

           Boil 4 cups of water in a kettle

  

Ingredients

1/3  cup all-purpose flour 

¼  teaspoon salt

1 ¼  cups sugar

1 1/4 cups coconut milk (or whole milk)

4 teaspoons grated Meyer lemon zest

3/4 cup fresh Meyer lemon juice (you will need approx 5-8 lemons)

5 large organic egg yolks

4 large organic egg whites

In a large bowl, sift then stir together flour, salt and 1 cup sugar. 

In a medium bowl, whisk milk, lemon zest, lemon juice and egg yolks until blended. Stir the egg mixture into flour mixture just until blended.

In the large bowl of an electric mixer, beat egg whites on medium-high speed until foamy. Then turn to high speed, gradually adding remaining 1/4 cup sugar. Continue just until whites form stiff peaks. 

Remove bowl from mixer and fold 1 cup of the lemon mixture into the egg whites. Then reverse and gently fold egg white mixture, a third at a time, into the remaining lemon mixture just until blended. 

Pour batter into baking dish.

Place dish in a shallow  roasting pan; pull out oven rack slightly and place pan in oven. 

Be careful and don't burn yourself! Pour boiling water into roasting pan until it reaches

halfway up sides of the dish.

Bake until top of cake is lightly browned, 25-30 minutes. Remove dish carefully from water bath and let cool on a wire rack. 

Let it cool at least 45 minutes. Chill left overs in the fridge. Its good cold too!