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Meyer Lemon Pudding Cake




Source of Recipe


Jenna Zwiller


Recipe Introduction


Originally by the Scottos on the Today Show (modified by Jenna Zwiller)



List of Ingredients




2 tbls clarified ghee or (sub coconut oil)
2/3 cup sugar
1/8 tsp salt
1 tbls Meyer lemon zest
3 egg yolks
3 tbls all-purpose gf flour blend
1 package of Knox Unflavored Gelatin
1/4 cup strained fresh Meyer lemon juice
1 cup cf milk sub
4 egg whites


Recipe



1. Preheat the oven to 325°.

In a large bowl, cream the ghee (coconut oil),sugar, salt, and lemon zest.

Add the egg yolks, one at a time, scraping down the sides of the bowl to incorporate thoroughly.

Add the flour and mix until smooth.

Gradually stir in the lemon juice.

Mix gelatin and milk sub in separate container and heat in microwave until gelatin dissolves.

Stir well then SLOWLY add to main bowl.


2. In a clean, dry bowl, whip the egg whites until they form stiff peaks. Do not overbeat.


3. Gently fold the egg whites into batter, just until no large lumps of white remain.


4. Ladle the batter into 6 lightly buttered 6-ounce ramekins.

Set the ramekins in a larger pan.

Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the ramekins.

Bake for 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.


5. Let the cakes stand for 10 minutes in the water bath.

Serve warm, cold, or at room temperature.