Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream

*These Meyer Lemon Pudding Cakes are gluten-free, refined sugar-free, paleo friendly, and dairy-free (without the whipped cream on top).

It just so happens that one of my favorites in foodie blog land, Sarah of Snixy Kitchen, has a little Lovenugget on the way (or in her words, cheesebaby, Adorable, no?). And what do you do as a group of blogger friends when one of you has a baby coming but you are all scattered across thousands of miles? Why, a virtual baby shower, of course.

Congrats Sarah!!! You’ll be one smart, talented, fantastic chef of a mom.

As I was thinking about what treat I wanted to bring to this virtual shower it hit me that I have yet to post anything with citrus this season, which is just not ok. I mean, lemons are a part of my daily life. I always squeeze a little lemon in my tea and even use it in face masks, occasionally. Lemon desserts are a favorite and how can you not be making lemon everything when Meyer lemons are in town?

Meyer lemons are a sweeter, more mild version of their traditional counterparts. They’re almost like a cross between a mandarin orange and a lemon. The skin is thin, smooth, and easy to peel. This also means they are a little more delicate and you won’t want to apply as much pressure when you juice them or the skins will split.

One of my favorite lemon desserts are these delicate little Meyer Lemon Pudding Cakes. They are made by separating eggs and making a rich lemon-y batter with the yolks and then folding in the stiffly whipped egg whites. When the cakes bake, the top becomes a fluffy spong cake and the bottom is dense and custard-like.

I wanted to make a version that was a bit more nutritious than the standard lemon pudding cakes I’d made in the past, so I used honey and sucanat sugar instead of white sugar and swapped the flour for coconut flour.

The cakes without the whipped cream on top are dairy-free, gluten-free, refined sugar-free, and paleo friendly. If you don’t want to use the whipped cream, you could top the cakes with a coconut whipped cream, instead.

I would really recommend the whipped cream, however. How could you say no to goats cheese and honey? This cream features both, but in an understated way. The cream has just a hint of chevre flavor and the honey is just enough to lightly sweeten so that the cream isn’t competing with the lemon cake.

Check out the rest of the delicious dishes that have been brought to this virtual shower, there is quite the line-up!

Cheesy Things

• the briny – Smoky Beans n’ Greens Enchiladas with Roasted Sweet Potato and Sunflower Seed Cheese
• Half Baked Harvest – Greek Falafel Melts
• Healthy Nibbles & Bits – Japanese-Spiced Goat Cheese Ball with Pistachios
• Just Putzing Around the Kitchen – Cheesy Fried Spinach & Artichoke Bites
• My Natural Kitchen – Brazilian Cheesy Thyme Popovers
• Vanilla And Bean – Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
• Fix Feast Flair – Mixed Greens Salad with Lilikoi Vinaigrette, Honey Macadamia Nuts, and Goat Cheese
• FoodieCrush – Cheesy Sausage Pizza Bread
• Foodness Gracious – Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn
• Will Frolic for Food – Vegan Walnut Parmesan Zucchini Noodles
• Vegetarian ‘Ventures – Pimento Mac & Cheese Bites
• MJ and Hungryman – Cheese Stuffed Kimchi Pancakes
• Savory Simple – Cheddar Chive Crackers

Sweet Things

• the pig + quill – Mini Vegan PB+J Cheesecakes
• The Kitchen McCabe – Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream
• The Little Epicurean – Matcha Mochi Waffles Sundae
• Shared Appetite – Vegan Chocolate Raspberry Mousse
• The Pancake Princess – Vegan Aquafaba Lemon Meringue Pie
• The Food Charlatan – Lemon Bars {gluten-free}
• Kale & Caramel – Spiced Caramel Chocolate Nut Clusters

Cheesy & Sweet Things

• The Bojon Gourmet – Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}
• HonestlyYUM – Sweet Cheese Puffs (for a Sweet Cheese Baby)
• fit for the soul – Queso Mais Ice cream {No-Churn}
• Completely Delicious – Chocolate Orange Ricotta Scones
• Good on Paper Design – Citrus Ricotta Mini Cakes {gluten-free}
• Floating Kitchen – No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {gluten-free}
• Hungry Girl por Vida – Gluten-Free Pretzel Goat Cheesecake Bites
• Heartbeet Kitchen – Roasted Citrus Bowls with Honey Mascarpone
• Salted Plains – Pavlova with Mascarpone Coconut Cream and Candied Citrus
• The Kitchen Paper – Candied Citrus Ricotta Cake
• le jus d’orange – White Cheddar and Apple Mini Pies with Cinnamon-Infused Honey

Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream

 

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Serves: 6 servings

Ingredients

• 6 Eggs, separated
• ¼ cup Honey
• ¼ cup Sucanat Sugar
• 1 cup + 2 tablespoons Coconut Milk (canned)
• Juice of 3 Meyer Lemons
• zest of 1 Meyer Lemon
• 2 teaspoons Vanilla Extract
• ⅛ teaspoon Sea Salt
• 5 tablespoons Coconut Flour
• ½ cup Heavy Whipping Cream
• 1 tablespoon Goats Cheese
• 1 tablespoon Honey

Instructions

1. Preheat the oven to 350 degrees. Grease 6 ramekins (each ½ cup in volume).
2. Place 6 egg yolks in a mixing bowl. Add in the honey, sucanat sugar, coconut milk, lemon juice, lemon zest, vanilla, and salt and whisk until smooth. Whisk in the coconut flour until well combined.
3. Place the egg whites in another mixing bowl and beat to stiff peaks. Scrape into the lemon batter and gently fold in with a rubber spatula until combined.
4. Divide the mixture between the prepared ramekins. Place on a baking sheet and bake in the preheated oven for 20-25 minutes, or until set.
5. Remove from the oven and let cool.
6. FOR THE WHIPPED CREAM:
7. Place the heavy cream, goats cheese, and honey in a mixing bowl and beat with an electric mixer until stiff peaks form.
8. Spoon dollops of whipped cream over the tops of the lemon cakes.
9. Can be served warm or cold.

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