Light as a feather on top with a sweet tart sauce underneath.
This is an old standby that gets the Meyer twist.
Meyer Lemon Sponge Pudding Cake
4 Eggs Separated1/3 Cup Fresh Squeezed Meyer Lemon Juice
2 Tsp. of Meyer Lemon Zest
1 Tbs. of Butter
1 1/2 Cups of Sugar
1/2 Cup of Sifted Flour
1/2 Tsp. of Salt
1 1/2 Cups of Milk
Preheat oven to 350.
With a wire whisk attachment on your mixer, beat the egg whites to a stiff peak, then set aside. In a bowl, mix the egg yolks, lemon juice, zest, butter and sugar, then add the flour, salt and milk slowly to the mixture. After it is mixed, fold in the egg whites until incorporated. Pour batter into a deep dish or 8x8 pan. Place a pan of hot water in the oven and place the pan with the cake batter in that pan to create a water bath. Bake for 45 minutes. The cake will separate while baking creating a sponge cake on top and a lemon sauce on the bottom.