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Meyer Lemon Pudding Cake

4 eggs, separated
1 1/2 cups granulated sugar (divided)
1/2 cup flour
1/2 teaspoon salt
1 tablespoon grated Meyer lemon peel
1/4 cup fresh Meyer lemon juice
1/4 cup butter, melted and slightly cooled
1 1/2 cups buttermilk
2 tablespoons powdered sugar
In large mixer bowl, beat egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff peaks form; set aside.

In medium bowl, combine the remaining 1 cup sugar, flour, and salt; stir to blend. In second large mixer bowl, beat egg yolks, lemon peel and juice, and butter at low speed until well blended. With mixer at low speed, add 1/3 cup of the sugar mixture alternately with 1/2 cup the buttermilk (beginning and ending with sugar mixture), beating after each addition just until combined. Gently fold in egg whites just until combined.

Pour batter into 7 x 11-inch baking dish that has been lightly coated with no-stick cooking spray. Place baking dish in 9 x 13-inch baking pan; add hot tap water to come halfway up sides of batter-filled dish. Bake in 350°F. oven until cake is lightly browned on top, about 45 to 50 minutes. Cool slightly before dusting with powdered sugar. Serve warm or chilled.

Makes 10 servings
Regular lemons may also be used in this recipe.
Nutritional Information
Servings: Per serving
Calories: 235
Cholesterol: 99 mg
Fat: 7 g
Sodium: 218 mg
Carbohydrates: 40 g
Fiber: <1 g
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