Try to eat as much of this as possible right when you make it - while the leftovers were still delicious, they definitely didn't quite compare to the pudding straight out of the oven. Mom, Grandma and I ate this as dessert after a dinner of Moroccan Quinoa Salad, and it was the perfect rich sweet to pair with a light dinner - that way you can eat more of it!
Sticky Meyer Lemon Pudding (adapted from Fuss Free Cooking, original recipe here)
2.5 ounces butter, softened
6 ounces sugar
Zest of 1 Meyer lemon (grated on a Microplane if possible)
3 large eggs, separated
3 ounces all-purpose flour
1 cup low-fat milk
Juice of 3 Meyer lemons
1. Preheat the oven to 350 degrees.
2. Beat together the butter, sugar, and lemon zest until pale. Beat in the egg yolks one at a time.
3. Beat in the flour and milk in three additions (flour-milk-flour). Finally, beat in the lemon juice.
4. In a separate bowl, beat the egg whites to medium peaks, and then fold into the lemon mixture carefully.
5. Pour the batter into an oiled baking dish, and then place the baking dish in a larger pan. Fill the larger pan halfway up the side of the baking dish with hot water. Place in the oven and bake for about 50 minutes, or until the pudding is nicely browned and set on top (but still somewhat jiggly).
6. Remove the dish from the larger pan and let cool 5-10 minutes before serving.
Here are the winners of my recent cookbook giveaway. Please contact me with your mailing address and I'll do my best to send everything out in the next week or so. Two cookbooks - Blog Aid and Seriously Simple Holidays - went unclaimed, so comment here if you'd like either one!
The Mayo Clinic Williams-Sonoma Cookbook - tigermoonproductions
500 Cupcakes - Shumaila
Confetti Cakes - ladybird97
Cooking Light Annual Recipes - Erin Milne
I'm sending this recipe off to the These Chicks Cooked Link Party.