Meyer Lemon Pudding Cake

• 1 cup White Sugar
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Kosher Salt
• 4 whole Eggs, Separated
• 1 Tablespoon Butter
• 1 Tablespoon Zest
• 1/3 cups Juice From A Few Meyer Lemons
• 1-1/2 cup Whole Milk
• Powdered Sugar, For Dusting

1. Preheat oven to 350u0b0F. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside.
2. Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
3. Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 8x8 pan or individual ramekins.
4. Fill a large pan with a little bit of hot water (I like to heat mine in the oven as it preheats) then carefully place the pan or ramekins into the water bath. Bake for 40-45 minutes. Let cool for quite a bit (but still warm) before serving. Dust with powdered sugar and enjoy!

white sugar, allpurpose, kosher salt, eggs, butter, zest, cups juice, milk, powdered sugar

Taken from tastykitchen.com/recipes/desserts/meyer-lemon-pudding-cake/ (may not work)