Meyer lemon strawberry pudding cake

Makes: 4 to 6 servings

¾ cup sugar plus 2 tablespoons, Baker’s sugar preferred

2 tablespoons unsalted butter, softened to room temperature

1 tablespoon Meyer lemon zest

3 eggs, separated

¼ cup all-purpose flour

¼ cup strained fresh Meyer lemon juice 1 cup half-and-half

1 cup sliced strawberries, cut into ½-inch shards

½ cup whipping cream, whipped, optional Thinly sliced strawberries, optional

1. Preheat oven to 350 F. Spray a 9-inch-deep pie plate or a 6-cup rectangular baking dish with baking spray. Set aside.

2. With an electric mixer, beat the ¾ cup sugar, the butter and citrus zest together

until creamy and well blended. Add the egg yolks and beat until well combined.

3. Stir in alternately the flour, lemon juice and half-and-half until well blended. Add the strawberries and stir carefully to keep them intact.

4. With an electric mixer, in a medium bowl beat the egg whites with the remaining 2 tablespoons sugar until stiff — they should hold a peak and be shiny.

5. Fold egg whites into the egg yolk mixture until just incorporated and pour into a deep souffle dish, a 6-cup rectangular baking dish or a pie dish.

6. Set the dish in a larger baking pan. Add enough water to reach halfway up the sides of the dish. Bake 45 minutes or until set.

Let cool for 10 minutes and then carefully remove the pudding cake from the larger baking dish.

7. Serve hot with whipped cream and/or strawberries, if desired. You can also serve this at room temperature.