Every year one of our neighbors gives us a shopping bag full of the best Meyer lemons I’ve ever tasted–sweet and sour at the same time, loaded with juice, so good! That means lots of Parmesan Chicken “Salad”, Frozen Lemon Meringue Bombe and Meyer Lemon Bars to be sure. The day they arrived over the holidays Emma decided we should try something new. She searched for a recipe and settled on Tyler Florence’s Lemon Pudding Cakes–I think the pudding part was enticing as well as the idea of individual cake-ettes. We’d just had the Triple Chocolate Trifle, and because the raspberry layers in that dessert were such a great accent she thought it was a great idea to make a raspberry sauce to go along with the cakes. (Tyler just tosses the top with fresh berries.)
Emma loved this dessert and so did our neighbors. As for me, it’s rare I like anything that’s not chocolate and this was no exception. I didn’t eat my cake (Emma did), thinking it best to wait until my next chocolate fix.
Having said that, I’d love to hear your thoughts if you try it (I am a very bad judge of non-chocolate desserts, and I have to assume that like most of Tyler’s recipes this probably stands up, too).
Here’s the recipe–and for the sauce all we did was puree a pint of berries and add a bit of superfine sugar. Oh, and Emma sprinkled the nicely browned tops with some Confectioners’ sugar “to make them look pretty”–but I think it was to insure they were as sweet as could be.
1 tablespoon unsalted butter
2/3 cup superfine sugar
2/3 cup reduced fat buttermilk
Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.