Meyer Lemon Pudding Cakes with Blackberry Sauce

Products Used

194

Ingredients

Pudding Cakes

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

Puree

1 1/2 cups fresh or frozen blackberries (or berries of choice)
2-4 tablespoons Dixie Crystals Extra Fine Granulated Sugar

Garnish

Fresh berries
Fresh mint sprigs

Directions

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.

Dixie Crystals Insight

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.

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