Yid.dish: What’s a farmer to do with all of those beautiful Meyer Lemons?

emily's lemon pudding
Out here in Northern California during the winter months, Meyer Lemons are dripping off the trees like perfect golden globes.  You can recognize a Meyer Lemon tree from far away because their coloring is such a strong and deep shade of yellow and the smell of their blossoms is pungent and plentiful.  Currently, my house is overflowing with bowls of Meyer Lemons from various friend’s trees and I can’t bear to let these delicies go to waste so I am always looking for new Meyer Lemon recipes.

I recently came across this recipe for Meyer Lemon Pudding which is delicious and refreshing.  It’s also really easy – just put all of the ingredients in the Kitchen Aid or hand mixer and let the beaters do the work.  The pudding was smooth and sweet after it came out of the oven and tasted like a light and fluffy cheesecake after it sat in the refrigerator overnight.  Additionally, I substituted goat’s milk for cow’s milk, and you could probably also switch duck eggs for chicken eggs if you had a few of those laying around too.

Whenever I walk past a lemon tree that is swimming with lemons, I always ask the owner if I can pick a few to take home.  If the tree is full, the owner probably isn’t going to mind a few going to a happy home to create a delicious dessert, and will probably load you up with more than you can carry.


Click here for the source of the recipe.

Adapted from “The Fannie Farmer Cookbook,” by Marion Cunningham. The fragrance of the Meyer lemon comes through in this easy old-fashioned pudding, which separates during baking into a sponge layer on top and a creamy custard underneath.


  • 2 tablespoons butter
  • 1/2 cup sugar
  • 3 eggs, separated
  • 1 cup milk
  • 1 1/2 tablespoons flour
  • 1/3 cup Meyer lemon juice
  • Grated rind of 1 Meyer lemon

1. Preheat oven to 350 degrees.
2. Beat butter until soft, then gradually add sugar, beating until incorporated. Beat in egg yolks one at a time. Add milk, flour, lemon juice and rind; beat well (mixture may have a slightly curdled look).
3. Beat egg whites until they form soft peaks, then fold into the batter. Pour into a 1 1/2-quart nonreactive baking dish and set in a pan of hot water that comes halfway up the sides of the dish. Bake for 50 to 60 minutes, or until light golden-brown on top.
4. Serve tepid or chilled.
5. Garnish with lemons or edible flowers.

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