Like magic, this lemon pudding cake separates into two layers during baking: an airy and soufflé-like cake on top, and a soft lemony curd below. In truth, the first time I ate it I was convinced it was a cake and pudding recipe combined. This foolproof recipe is the perfect summer sweet, served simply with fresh berries and whipped cream. For the creamiest texture, it is important to bake the cake in a water bath. The hot water protects the cake from cooking too quickly, keeping the pudding super supple.

　　

Ingredients

serves 6

　　Unsalted butter, for the baking dish

　　2 Meyer lemons

　　1/4 cup all-purpose flour

　　1/2 teaspoon kosher salt

　　3/4 cup sugar

　　3 large eggs, separated

　　1 1/2 cups whole milk

　　Chantilly Cream (recipe follows)

　　Fresh blueberries

　　

Chantilly Cream

1/2 cup heavy cream, cold

　　1 tablespoon confectioners’ sugar

　　(makes about 1 cup)

　　

Step 1

Preheat the oven to 350°F. Lightly butter a 1 1/2-quart soufflé, gratin, or other ceramic baking dish, or 6 (6-ounce) individual baking dishes. Set inside a 9 × 13-inch baking dish or even a roasting pan. Bring a kettle of water to a boil for the water bath.

　　

Step 2

Finely grate the zest from the lemons, and then squeeze out the juice; you should have roughly 1 tablespoon zest and 1/3 cup juice.

　　

Step 3

Whisk together the flour, salt, and 1/2 cup of the sugar in a mixing bowl. In another bowl, beat the egg whites with an electric mixer until they hold soft peaks. Beat in the remaining 1/4 cup sugar, a little at a time, and continue to beat until the whites hold stiff, glossy peaks. In a separate large bowl, whisk together the yolks, milk, zest, and juice. Add the flour mixture, whisking until just combined. Gently fold half of the beaten whites into the batter with a rubber spatula to lighten it. Then fold in the remaining whites, taking care not to deflate them; it’s okay if some white streaks remain. Th e batter will be on the thin side and won’t look like regular cake batter.

　　

Step 4

Pour the batter into the soufflé dish (or individual dishes). Put the larger pan in the oven, with the soufflé dish inside it, and fill the larger pan with boiling water to come about halfway up the sides. It’s best to do this right on the oven rack so you don’t move the pans again and risk splashing water into the batter. Bake until the cake is puff ed and golden, 40 to 45 minutes. Serve the cake hot from the oven or let it cool a bit until warm. Spoon the pudding cake into small dessert bowls, being sure to get some of the lemon pudding at the bottom of the dish. Top with chantilly cream and blueberries.

　　

Chantilly Cream

Step 5

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Whisk the cream in the chilled bowl until it begins to foam and thicken up. Add the sugar and continue to beat until the cream just holds soft peaks. Do not overwhip. Feel free to use an immersion blender with the whisk attachment or a handheld electric mixer if you don’t want to whip by hand.

　　

Ingredient Note

Step 6

Meyer Lemon

　　

Step 7

Meyer lemons have a bright, balanced lemon flavor with moderate acidity, and are a bit sweeter than their everyday counterparts. When they are in season in the fall and winter, I take full advantage of them. If Meyer lemons are not available, substitute regular lemons mixed with a couple tablespoons of orange juice.

　　Michael's Genuine Food