A recipe for Meyer Lemon Buttermilk Pudding. Sweet Meyer lemons add sunshine to this light and creamy cake. It’s delicious served both warm and cold.
Around this time of year, winter starts feeling as though it has overstayed its welcome. I know especially for many of you, the snow and the bitter cold has definitely remained far too long, and the shoveling and snow days, the cozy hats and gloves – those lost its allure a long time ago. I admit that our winter out here has been mild, to say the least, but I’m starting to get spring fever, and am looking forward to warmer days.
The one thing that I love about winter, though, is the citrus. Specifically, the Meyer lemons. I will prepare recipes with Meyer lemons any chance I can, just to smell the sweetness on my fingertips when I squeeze the juice and zest the peel. It brings the sunshine in, and I can serve its warmth on a plate.
Meyer Lemon Buttermilk Pudding
I made this Meyer Lemon Buttermilk Pudding to celebrate the sunshine that Meyer lemons bring. In case you are curious as to why this pudding looks like a cake, well, it’s an English inspired pudding.
Our friends across the pond call these tender cakes that are baked gently in a water bath puddings, not to be confused with the creamy variety we serve in a cup. The steam as it bakes in the oven results in a silky cake, crack the top and you have the most tender crumb, with a creaminess that is just wonderful.
I loved this Meyer lemon pudding warm, served with a dollop of cool Greek yogurt. My husband preferred it chilled, without much more than a dusting of powdered sugar. Either way, it’s really wonderful, and I hope you try it.
More Meyer Lemon Recipes
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Meyer Lemon Buttermilk Pudding
- 10 tablespoons unsalted butter softened and cut into pieces, plus a little extra to butter the baking dish
- 1 cup plus 2 tablespoons granulated sugar
- zest of 3 Meyer lemons
- 1/2 teaspoon vanilla
- 5 eggs separated
- 1/2 cup all-purpose flour
- 3/4 cup buttermilk
- 3/4 cup Meyer lemon juice
- Preheat the oven to 350° F. Butter a 1.5 qt casserole dish.
- In a large bowl, cream together the butter, sugar, Meyer lemon zest and vanilla using a hand mixer. Make sure the butter is softened and cut into smaller pieces before blending. Add the egg yolks and blend until creamy. Add the flour, buttermilk and lemon juice and blend once more, until the batter is well incorporated.
- In a clean bowl, place the egg whites and beat on high speed (with your hand mixer and whisk attachment) until the egg whites are frothy and stiff. Fold the egg whites into the batter, then pour the batter into the buttered casserole.
- Place the 1.5 qt casserole dish into a 3.5 qt casserole dish (or roasting pan). Bring some water to a boil in an electric kettle. Carefully pour the water into the 3.5 qt casserole, until the water meets the top line of the pudding casserole. Carefully transfer to the oven.
- Bake for 30-35 minutes, or until the top of the pudding is golden and the center is just set. Let it cool on a wire rack.