It's no big secret that I'm a huge fan of lemon-based desserts...especially if they include Meyer lemons. Here's a quick little summer dessert that uses items you'll likely have on hand anyway--making this one a keeper. I made this a few weeks ago when the Lunts were staying with us.
Lemon Pudding Cakes, Sunset magazine, May 2007
2 eggs, separated
1/2 cup sugar
2 TB all-purpose flour
1 cup milk
2 TB butter, melted and cooled
1/4 cup fresh lemon juice
2 tsp. fresh lemon zest
1/2 tsp. salt
Preheat oven to 350 degrees. Set 6 ramekins (6 oz.) in a 9x13 inch baking pan. Set aside. In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice and lemon zest. In a large clean bowl whip egg whties and salt until firm (but not dry) peaks form. Stir 1/4 of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites. Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 inch up sides of ramekins. Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.
Note: I think a delicious addition to this recipe would be fresh raspberries on top.