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Thursday, March 04, 2010

What's a farmer to do with Meyer Lemons this time of year?

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.
To give a much deserved farmer shout out which is the reason this recipe came out so delicious, I used Kirsten Roehler's goat milk, eggs from Everett Family Farm which is managed this year by Leon Vehaba, and Meyer Lemon's from Daniel & Nancy Paduano's Abounding Harvest Mountain Farm.


Here's where I found the original 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...or both.

posted by Farmer Freed @ 7:20 AM


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