Meyer Lemon Pudding with Blueberries
A light and airy sponge tops this pudding, created with ease and served home-style topped with fresh blueberries. Serves 6-8

5 tablespoons unsalted butter, melted
1 cup sugar
4 tablespoons flour
4 egg yolks, lightly beaten
4 egg whites, stiffly beaten
Grated zest and juice of 2 large Meyer Lemons (about 1/2 cup)
1/4 cup milk

Preheat the oven to 350 degrees. In a large mixing bowl blend the butter with the sugar and flour. Add the egg yolks, lemon juice, zest and milk, mix well. Gently fold in the stiffly beaten egg whites just until mixed.

Pour the batter into a greased baking 11 x 7 x 2-inch baking dish and bake for 45 minutes, just until set.

COOK'S NOTES: Bake the pudding in a baking vessel with a 6-cup capacity. You may need to adjust the baking time depending on the size and depth of the baking dish you use - a slightly deeper baking dish may require a bit longer baking time. Regular lemons may be used instead of the Meyers. The pudding bottom layer is quite tangy, you can reduce the amount of lemon zest and also increase the milk to 1/2-3/4 cup for a less-tart pudding.

To make a lemon sponge pie, pour the lemon filling in a 9-in pie shell, bake at 450 degrees for 8 minutes, then reduce the heat to 325-350 degrees and bake for 25 minutes, or until set.

print recipe