Meyer Lemon Pudding Cake with Pomegranate Seeds and Syrup
1 Meyer lemon
4 egg whites, at room temperature
1/2 cup sugar, divided
3 tablespoons soft unsalted butter, plus extra for the ramekins
pinch of salt
3 egg yolks
3 tablespoons all-purpose or whole-wheat pastry flour
1 cup 2 percent low-fat milk seeds of 1 medium pomegranate
1 cup pomegranate juice, preferably not from concentrate
1/2 cup sugar
Recipe Note: This old-fashioned pudding cake charms with its custardy bottom and intensely lemony aroma. Top with pomegranate syrup and seeds to add an antioxidant punch and a splash of ruby color. Stored in a clean jar in the refrigerator, the syrup will keep for a month or more: Try it as finishing touch to the Buttermilk Panna Cotta with Kiwi and Lime (recipe on page 69), or as a festive flavoring for a champagne cocktail, margarita, or grapefruit spritzer.
Nutrition FactsPer serving: 248 calories, 30% fat (8 g; 4.7 g saturated), 61% carbohydrate (39 g), 9% protein (6 g), <1 g fiber, 71 mg calcium, <1 mg iron, 64 mg sodium.
Nutrition Note: Favored for their relative sweetness and juiciness, Meyer lemons are loaded with vitamin C. They're also a good source of limonoids, phytochemicals that combat cancers of the stomach, colon, breasts, lung, and skin.
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- Preheat oven to 325° F. Lightly butter 6 4-ounce ramekins. Have ready a large pan to hold the ramekins, and boiling water for a water bath. Zest the lemon using a microplane grater, then juice the lemon and measure out ¼ cup juice.
- Whip the egg whites in a mixer until foamy. Add 2 tablespoons of the sugar and beat until soft peaks form. Scrape the whites into a bowl and set aside.
- Rinse and dry the mixer bowl, then add the butter. Using the mixer's paddle attachment, beat the butter on high to break it up, then add the remaining sugar, along with the salt and lemon zest. Add the egg yolks one at a time, then scrape down the bowl and add the flour; mix until smooth. Add the lemon juice, then the milk to form the batter.
- Fold the whipped whites into the batter, making sure there are no big clumps of whites. Pour the batter into the ramekins, set them in the larger pan, and pour boiling water into the pan so it comes ½ inch up the sides of each ramekin. Bake in the center of the oven for about 30 minutes, until the cake is pale gold and firm (it should bounce back when pressed with a finger). Remove the pan from the oven, keeping the ramekins in the water bath for 10 minutes to finish cooking.
- To make the pomegranate syrup, combine the pomegranate juice and sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar, then simmer over medium heat for about 15 minutes or until about ¾ cup remains and syrup has thickened slightly (to check, pour a bit into a measuring cup and allow to cool).
- Serve the puddings in the ramekins, each topped with about a tablespoon of pomegranate syrup and seeds.