- 2 1/2 tablespoons Meyer lemon zest (approximately 2 large lemons)
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 cup cake flour
- 1/4 teaspoon salt
- 2 egg yolks
- 2/3 cup buttermilk
- 1/3 cup Meyer lemon juice (juice from approximately 1 large lemon)
- 3/4 teaspoon vanilla extract
- 3 egg whites
- 1 1/2 cups fresh or frozen blackberries (or berries of choice)
- 2-4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- Fresh berries
- Fresh mint sprigs
- Preheat oven to 350°F.
- Lightly butter and sugar five 7 ounce ramekins and set aside.
- In a small bowl combine sugar and zest. Firmly rub zest into sugar. This will release oils from citrus zest and perfume sugar with lemon flavor and scent.
- Sift flour and salt. Add zested sugar. Set aside.
- In a mixing bowl, combine egg yolks, buttermilk, and lemon juice and mix until combined.
- Turn speed to low and slowly add flour mixture to wet mixture just until incorporated. (Batter will be runny.)
- In a separate bowl, whip egg whites until stiff peaks form.
- Add batter to whipped egg whites and gently fold until mixed.
- Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches halfway up sides.
- Pour batter into prepared ramekins dividing evenly. Bake 40 minutes until cakes are golden brown and spring back when gently pressed.
- While cooling, prepare blackberry puree. Using a stand blender, food processor, or immersion blender, add berries and two tablespoons sugar and blend until smooth. Taste and adjust sugar if needed.
- Once cool, invert pudding cakes gently onto a serving dish and serve with puree.
- Garnish with whole berries and mint sprigs, if desired.
Recipe developed for Dixie Crystals by Christy Landry @myinvisiblecrwn.
NOTE: Meyer lemons are a hybrid of lemons and mandarin oranges. You can use half lemon juice and half mandarin oranges to obtain a very close flavor profile of Meyer lemons. Compared to regular lemons, Meyer lemons are thinner, smoother skinned, rounder in shape, and have a deeper yellow-orange hue. Less acidic than regular lemons, their zest and juice have herbal, even floral undertones.