Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood
oranges, but regular lemons and oranges may be
substituted.
Cake
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tablespoons fresh Meyer-lemon juice (about 2 lemons)
1/4 cup melted butter
1 tablespoon grated zest of a Meyer lemon, chopped if
the pieces are too long
3 egg yolks
1 1/2 cups buttermilk
Note: Meyer lemons are sweeter and softer than regular
lemons. You will need a total of 3 Meyer lemons
(medium size or larger) for the cake recipe and the
garnish; one will be used mainly for zest.
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 2/3 cup sugar
and the flour and set aside. In another bowl mix
together the lemon juice, melted butter, and lemon
zest. Add this to the flour mixture and stir well. In
yet another bowl combine 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 souffl� cups or ramekins and fill
3/4 full. Bake in a water bath until top feels
slightly firm, about 40 minutes. Do not brown. The
individual cakes will consist of 2 distinct layers,
cake and pudding. If you prefer a more cakelike
texture throughout, bake longer and let them brown a
bit. Remove from the oven and immediately take the
ramekins out of the water bath. 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.
Garnish
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a
pint of any type of fresh berries may be substituted)
Note: Blood oranges have bright red interiors and are
sweet-tart.
Whip cream and a teaspoon of the sugar together and
set aside.
Put the orange juice, the remaining sugar, and the
lemon zest in a bowl and stir to mix. Add blood-orange
segments.
To serve, garnish the chilled cakes with a dollop of
whipped cream and arrange the sweetened orange
segments around them. Serves 6.
Source: Texas Monthly (Feb. 2002)
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