Meyer Lemon Pudding Cake with Chantilly Cream and Fresh Blueberries

  1. Preheat the oven to 350F.
  2. Lightly butter a 1 1/2-quart souffle, gratin, or other ceramic baking dish, or 6 (6-ounce) individual baking dishes.
  3. Set inside a 9 x 13-inch baking dish or even a roasting pan.
  4. Bring a kettle of water to a boil for the water bath.
  5. Finely grate the zest from the lemons, and then squeeze out the juice; you should have roughly 1 tablespoon zest and 1/3 cup juice.
  6. Whisk together the flour, salt, and 1/2 cup of the sugar in a mixing bowl.
  7. In another bowl, beat the egg whites with an electric mixer until they hold soft peaks.
  8. Beat in the remaining 1/4 cup sugar, a little at a time, and continue to beat until the whites hold stiff, glossy peaks.
  9. In a separate large bowl, whisk together the yolks, milk, zest, and juice.
  10. Add the flour mixture, whisking until just combined.
  11. Gently fold half of the beaten whites into the batter with a rubber spatula to lighten it.
  12. Then fold in the remaining whites, taking care not to deflate them; its okay if some white streaks remain.
  13. Th e batter will be on the thin side and wont look like regular cake batter.
  14. Pour the batter into the souffle dish (or individual dishes).
  15. Put the larger pan in the oven, with the souffle dish inside it, and fill the larger pan with boiling water to come about halfway up the sides.
  16. Its best to do this right on the oven rack so you dont move the pans again and risk splashing water into the batter.
  17. Bake until the cake is puff ed and golden, 40 to 45 minutes.
  18. Serve the cake hot from the oven or let it cool a bit until warm.
  19. Spoon the pudding cake into small dessert bowls, being sure to get some of the lemon pudding at the bottom of the dish.
  20. Top with chantilly cream and blueberries.
  21. Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning.
  22. Whisk the cream in the chilled bowl until it begins to foam and thicken up.
  23. Add the sugar and continue to beat until the cream just holds soft peaks.
  24. Do not overwhip.
  25. Feel free to use an immersion blender with the whisk attachment or a handheld electric mixer if you dont want to whip by hand.
  26. Meyer Lemon
  27. Meyer lemons have a bright, balanced lemon flavor with moderate acidity, and are a bit sweeter than their everyday counterparts.
  28. When they are in season in the fall and winter, I take full advantage of them.
  29. If Meyer lemons are not available, substitute regular lemons mixed with a couple tablespoons of orange juice.

butter, lemons, allpurpose, kosher salt, sugar, eggs, milk, chantilly cream, fresh blueberries, heavy cream, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/meyer-lemon-pudding-cake-with-chantilly-cream-and-fresh-blueberries-377807 (may not work)

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