Meyer-Lemon Pudding Cake - cooking recipe

Ingredients

Cake
3 egg whites
1/4 cup sugar
2/3 cup sugar
1/4 cup flour
7 tablespoons lemon juice (about 2 Meyer-lemons)
1/4 cup melted butter
1 tablespoon grated meyer lemon zest, chopped if the pieces are too long
3 egg yolks
1 1/2 cups buttermilk
Garnish
1/2 cup whipping cream
1 tablespoon sugar
1 teaspoon sugar
1 lemon, zest of, meyer

Preparation

Preheat oven to 325 degrees.
In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
In a small bowl mix together the sugar and flour and set aside.
In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
Butter and sugar 6 souffle cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Whip cream and a teaspoon of the sugar together and set aside.
To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.