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Recently, at the grocery store, I was in the produce section. Lots of colors and heaps of food everywhere. It was what I call an organized mess, in a way. (a.k.a. a foodie’s happy place).
But, out of the corner of my eye, I spotted a mound of vividly bright yellow lemons. Time to make my Meyer Lemon Pudding Cake!
- Try to have all ingredients at room temperature. It is easier to mix, whip etc… And the lemons release their juices easier when at room temperature. I store lemons and limes on the counter at all times.
- If making coconut whipped cream, prepare ahead of time and store in the refrigerator so it is ready to go.
Honestly, I didn’t realize how much I adore lemon desserts until I made this Meyer Lemon Pudding Cake. It is a recipe that I get requests for and once made seems to disappear quickly.
I would say the taste is a cross between a cake and pudding. The top has a cake like crust, but then down below you find a more pudding consistency.
These delicious pudding cakes pair well with freshly made coconut milk whipped cream. In the photos, I have used a piping bag with tip to get the swirly design to top off the pudding cakes.
Then I garnished with coconut chips and lemon zest.
There is a difference!
- Meyer Lemons have a thinner skin
- are less tart and less acidic
- the juice is sweeter than most regular lemons
Health Benefits Of Meyer Lemons:
- great source of vitamin C and antioxidants
- have been reported to help with heart disease, cancer, and aging
Meyer lemons are not always available in my neck of the woods. So, whenever they are available, I pick up a few to make these pudding cakes.
Meyer Lemons first came to the US in the early 1900’s from China by Frank Meyer. They are described by some as a cross between a lemon and a mandarin orange.
The tip on squeezing lemons works the best with really ripe, somewhat soft lemons that easily release their juice. Look for a vivid orange-lemon rind because it means the fruit was fully ripe when picked at harvest. Meyer lemons spoil quickly, so buy when the skin is bright and shiny.
After a few days, they will shrivel and become hard, so it’s best to use them right away. This has happened to me so I started using the fab tip below. You will always have Meyer lemons available with this tip!
Tip: if you know you won’t use your Meyer lemons right away, zest and juice them. Both can be frozen. I place the juice in an ice cube tray or silicone mold and freeze. Then when I need I have zest and juice available and nothing goes to waste.
The Finishing Touch To Your Meyer Lemon Pudding Recipe:
To make a delicious and easy Coconut Whipped Cream for your Meyer lemon pudding cake, you will need the following ingredients:
- I can organic full fat coconut milk
- 1-2 tablespoons organic gluten-free powdered sugar (or sub maple syrup)
- 1/8 teaspoon vanilla extract
Refrigerate the can of coconut milk overnight (or for at least 5 hours) because you want the coconut milk to be very cold. This is how it whips up into a “cream”.
When ready to make your coconut whipped cream, scoop out the thick, white, coconut cream in the can. The “coconut water” that is left is great for smoothies.
Put the cold coconut cream in the bowl of an electric mixer and using the whipping attachment, whip for about 2-3 minutes until very creamy with no lumps.
Then add the powdered sugar and whip for one more minute. Add the vanilla and mix thoroughly. It should be ready to go at this point. Do a taste test to see if it is sweet enough. I like to use a piping bag with tip for serving, but that isn’t necessary.
I really like this great, step by step, a tutorial showing how to make the coconut whipped cream.
Excuse me, please! If you spot these delicious, healthy Meyer lemons in the grocery store, make sure a few end up in your cart. 😉
- 4 large organic eggs (separated)
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup zest and juice of 1 Meyer lemon
- 3 tablespoons coconut flour
- pinch sea salt
Preheat oven to 350 degrees F.
Place 6 ramekins on a baking sheet and spray ramekins lightly with spray oil (I use coconut oil).
Using an electric mixer, whip egg whites until frothy with soft peaks. (Set aside frothy egg whites to be added later in the recipe.)
In a new, separate mixing bowl, place zest, lemon juice, yolks, coconut milk, maple syrup and vanilla extract and whisk until fully incorporated.
To this mixing bowl, add coconut flour, salt, and mix until combined.
Next, add whipped egg whites and gently incorporate by folding until fully combined.
Pour mixture into the ramekins (or can use a small glass baking dish) filling almost to top.
Bake for 20-25 minutes until pudding cups are just slightly browned on top and filling is set.
Cool and then top with coconut milk whipped cream to serve.
Notes: I have also made this pudding by using one larger glass baking dish or a few larger baking dishes and scooping out portions. It works just as well. I have shown an example in the photos.
*I have also used 3 extra large eggs and the recipe worked well.
Easy to Pin It Strip: