Last weekend as I walk through Costco at Heritage Meadows with Ben; I found a little container of Meyer Lemons for a ridiculously cheap price. I will admit, I’ve never really seen a Meyer Lemon before but their rind is much softer and they do seem much juicier than your typical lemon, they’re also much more fragrant than their common counterpart.
The catch? There was 18 Meyer Lemons in this container. That’s right, 18 MEYER LEMONS! What am I going to do with 18 lemons? I buy lemons one-at-a-time at the supermarket. 18 lemons at once is overload, so of course I think “let’s do a mini-series of Meyer Lemon recipe”.
So far, Ben has used 2 lemons for his own use which is basically slicing them up and using them for his hot drinks (which I will also feature in the series later on…). I have made my first lemon recipe which I found on Epicurious (my go-to site for ingredient specific recipes), Meyer Lemon Buttermilk Pudding Cake. Pudding and cake don’t seem to go together, but this one actually works. Though I would say it’s more cake than pudding.
See, it kinda looks like a cake right? It’s actually really good, surprisingly good and it tastes even better the next day. The recipe says to serve it with whipped cream and berries and I just so happened to pick up a little container of blueberries from Costco that same day we bought the meyer lemons. In a way, it was a match made in heaven.
I ended up using 2 lemons for this recipe and because Ben took 2 lemons for his drinks, that leaves me with 14 lemons. Oyi.
Meyer Lemon Buttermilk Pudding Cake with Berries
1 1/2 cups buttermilk
1 cup sugar, divided in half
4 large egg yolks
1/3 cup fresh Meyer lemon juice (about 2 lemons)
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
4 large egg whites
500 ml whipping cream (liquid form from a carton)
5 tablespoons Maple Syrup (or to taste)
Blueberries (or any other berry)
Preheat oven to 350°F.
1) Butter 8x8x2-inch glass baking dish.
2) Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
3) Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
4) Take your whipping cream and maple syrup and place in a bowl. Using an electric mixer with the wire attachment on, whip at high speed until peaks form. Refrigerate.
5) Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.
NOTES: The original recipe asked for 4 yolks and 3 egg whites, and honestly, I used all 4 egg whites because it’s such waste with 1 egg white left over- and the results turned out fine. Also, I thought adding maple syrup instead of sugar to the whipped cream would be much more flavourful, and again, the risk paid off. 🙂
Adapted from Meyer Lemon Buttermilk Pudding Cake with Assorted Berries Epicurious.com