If you’re like me, you’re probably seeing those bags of lemons showing up at the office break room or from friends knocking at the door. It’s citrus season and everyone and anyone with a tree is probably sharing the love with bags of fruit.
That happened this weekend when a friend had a bag full of Meyer lemons. I love lemons, especially Meyer lemons and their beautifully thin skin and sweet aroma. I dug into my Pinterest board to see what I could do with my riches, and stumbled upon this New York Times recipe that I’ve been meaning to try. The idea of a pudding and cake was too intriguing to pass up.
The trick to the recipe is making the pudding cake in a bath, sitting in a roasting pan, which allows the bottom part to cook slowly and thus creating a pudding texture. The top part becomes more cake-like.
I pretty much followed the recipe, except I used macadamia milk to substitute for regular milk, and it seemed to turn out fine. The cake part is a bit more like a souffle, so more airy from the egg whites than cake like. But the pudding is definitely lemony and creamy. And it even sets a bit more in the refrigerator overnight.
To pimp out my lemon pudding cake, I also hand-whipped some heavy whipping cream and added bits of shiso for that slight mint twist.
So next time you get some lemons, don’t take the easy route with lemonade. Turn them into something more special.
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