My grandma has the most amazing meyer lemon tree in her yard that bears fruit year round. I load up on this citrus whenever I have the chance! Meyer lemons are sweeter than regular lemons with notes of orange, and they are perfect for baking.
I love baking lemon cake and lemon bars. Recently I came across a beautiful lemon recipe that is a cross between lemon bar filling and lemon cake. I knew I had to try it!
This recipe is simple to make, light, refreshing, and low calorie!
Recipe adapted from Bay Area local, Tyler Florence from the Food Network website.
- 2 eggs, separate yolks and whites
- 2/3 cup reduced fat buttermilk
- 3 tablespoons meyer lemon juice (or regular lemon juice)
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 2/3 cup sugar
- 1/8 teaspoon salt
Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins.
Whisk egg yolks, buttermilk, meyer lemon juice and lemon zest until combined. Sift flour, sugar and salt then add to lemon mixture. Whisk to help dissolve sugar.
In a separate bowl beat egg whites to stiff peaks. Gently fold the egg whites into the lemon mixture in stages. Fill ramekins evenly and then put them in a hot water bath.
Bake for 40 minutes until the top springs back when gently pressed. Cool slightly before turning the ramekins upside down onto a plate. Serve with fresh berries, whipped cream, or dust with powdered sugar.
Cakes have cooled slightly and have pulled away from the edges of the ramekins. Flip upside down onto a plate.
The finished product is delicious. During the baking process two separate layers form. A lemon pudding layer forms on the bottom and a lemon cake layer rises on top.