Few dessert flavors evoke such a summery freshness as lemon. And to be honest, a lemon dessert is also a great change of pace from winter spices and chocolate. Luckily for us, lemons are available all year round, so let’s embrace the lemon again with a zesty dessert full of surprises. Whether it’s summer, winter, or anywhere else, try this lemon meringue pudding cake.
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If I were to call this dessert one thing, it would be a pie. It has a crust and a filling, so it is a pie. As it happens, the filling is my recipe for the Insta-worthy and TikTok-friendly lemon pudding cake. If you haven’t had lemon pudding cake yet, you are in for a treat. It is what I believe the British call a self-saucing pudding, meaning that it is a cake that produces its own decadent sauce, in this case a lemon pudding. To be clear, specifically with this recipe, it is one thin batter that is risen with egg whites and it bakes in two layers. The egg white layer rises and bakes into a cake that floats on a pudding-like layer. In this case, it is more like a lemon curd. It is divine and you can make a pie out of it.
You could make lemon pudding cake as a large casserole, but here you get the added bonus of a delicious crust and fluffy toasted meringue topping. Plus, sometimes an occasion just calls for cake.
The procedure for making the lemon pudding cake filling is the same as in the original recipe linked above; the only changes are blind baking the crust and making a simple meringue topping. (If you need a refresher on blind baking, see here.)
