Meyer Lemon Pudding Cakes Recipes

MEYER-LEMON PUDDING CAKE

Meyer-Lemon Pudding Cake image

The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.

Provided by justcallmetoni

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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
1/2 cup whipping cream
1 tablespoon sugar
1 teaspoon sugar
1 lemon, zest of, meyer

Steps:

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 soufflé 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.

MEYER LEMON PUDDING CAKES

Meyer Lemon Pudding Cakes image

We spooned lemon pudding atop mini angel food cakes for the perfect pairing of tangy and sweet. Garnish with fresh blueberries and lemon peel.

Provided by By Paula Jones

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups water
1 box (4-serving size) lemon instant pudding and pie filling mix
2 cups milk
6 oz fresh blueberries (about 1 cup)
Grated peel of 1 Meyer lemon

Steps:

Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.

Nutrition Facts : ServingSize 1 Serving

MEYER LEMON PUDDING CAKE

Meyer Lemon Pudding Cake image

This is a light cake with a layer over a rich lemon pudding. It is wonderful served warm or cold with fresh berries or a raspberry sauce. Be sure to use fresh meyer lemon juice in this yummy dessert for a nice lemon orange flavor.

Provided by Ceezie

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter, room temperature
1 cup sugar
4 eggs, room temperature
1/3-1/2 cup fresh lemon juice (meyer lemons)
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup reduced-fat milk (2 percent)
fresh raspberry

Steps:

Preheat oven to 325°F Lightly grease a 9x 5-inch loaf pan or a 6-cup soufflé dish.
With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries. Serves 6.

Nutrition Facts : Calories 264.5, Fat 9.8, SaturatedFat 5.2, Cholesterol 142.5, Sodium 214.6, Carbohydrate 39.3, Fiber 0.1, Sugar 35.8, Protein 6

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