As winter slowly says good-bye thoughts turn to warm sunny days and the celebration of spring and its many flavors. Lemon pudding cake is sweet, tart, and amazingly light due to the addition of fluffy whipped egg whites. This recipe calls for only 3/4 cup of sugar and 1/4 cup of flour and, as desserts go, its one of the lesser evils. Use Meyer lemons, if available, for a delicately smooth, subtly sweet and tart flavor.
Lemon Pudding Cake
Zest of 1 lemon
Juice of 3 lemons
4 eggs, separated
¾ cup sugar, divided
1-1/3 cup milk
¼ cup of flour
Dash of salt, optional
Preheat oven to 350 degrees. Separate the egg whites and yolks. In a mixing bowl whisk together the lemon juice and zest, egg yolks, ½ cup of the sugar, milk, flour, and salt.
In very clean bowl, beat the egg whites until soft peaks form. Continue beating while slowly adding the remaining ¼ cup sugar. Whisk in approximately one quarter of the egg whites in to the lemon mixture. Gently fold the remaining whites in to the lemon mixture. Pour into a buttered casserole dish and place inside a larger pan or dish. Create a water bath by adding hot water to the larger dish (approximately 2 inches high but not so much water that it falls in to you pudding cake!)
Bake in a 350 degree oven approximately 45 minutes or until golden brown on top. The creamy lemon pudding will be on the bottom. Serve warm as is or topped with whipped cream, fresh strawberries, or crème fraiche.