These might be the fanciest creation I’ve made.  That said, they really weren’t that difficult, and are definitely show stoppers.  These were the first treat to go at the March Carroll Cafe.  As it’s just beginning to seem like spring is here, it’s the perfect time to take advantage of the last of the winter citrus.  While I was able to find Meyer lemons at Trader Joe’s, if you can’t find/don’t want to search for Meyer lemons I think these could also be made with regular lemons, and just increase the amount of zest a bit.

So, what is a pudding cake?  These light yet creamy cakes, are basically half soufflé and half creamy-pudding.  Since these are baked in a water bath the bottom half remains very moist, while the top puffs up like a soufflé.  The texture is still very light, but has a wonderfully decadent tasting rich creaminess.   Topped with a candied lemon slice and it’s the epitome of classy individualized dessert.

Meyer Lemon Pudding Cakes

Makes 9

Adapted from Annie’s Eats

• Softened butter, for greasing the dishes (about 2 Tbsp should do it)
• 3/4 cup plus 3 1/2 Tbsp granulated sugar, divided, plus more for coating the dishes
• 1/4 cup plus 3 1/2 Tbsp all-purpose flour
• pinch of salt
• zest of 3 Meyer lemons
• 1 1/2 cups buttermilk
• 6 Tbsp fresh squeezed Meyer lemon juice (about 2 1/2)
• 6 large eggs, separated

Preheat oven to 325°F.  Lightly grease the inside of 9 (8oz) ramekins with butter and lightly dust with sugar.  Prepare a baking dish or roasting pan by lining the pan with a clean dish towel.  Place the ramekins on the dish towel in the pan, set aside.

In a medium bowl, combine flour, 3/4 cup plus 1 1/2 Tbsp sugar, and salt.  Add in the lemon zest and mix until the zest is well distributed.

In a large bowl, whisk together buttermilk, lemon juice, and egg yolks.

In a separate bowl or stand mixer, whisk the egg whites with remaining 2 Tbsp of sugar.  Whisk until soft peaks form, being careful not to over beat.  Meanwhile, add the flour mixture to the buttermilk mixture, whisking until well combined.  Add 1/3 of the whipped egg whites to the large bowl, carefully folding them in with a rubber spatula.  Repeat two more times with the remaining egg whites.

Using a ladle, carefully divide the batter evenly between the prepared ramekins (they’ll be quite full).

Fill the baking dish with very hot water until the water comes about 1/2 way up the sides of the ramekins and the dish towel is completely wet.  Tent the pan with foil, then transfer to the oven and bake for 20 minutes.  Remove the foil and bake for an additional 20-25 minutes, rotating halfway through, or until the cakes have risen and are golden on top.

Carefully transfer the ramekins to a wire cooling wrack and let cool to room temperature.  When ready to serve, run a knife around the edges and invert onto a serving plate.  Top with candied lemon slices.