Meyer Lemon Pudding Cake

Preheat oven to 350ºF. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside.

Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.

Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 8×8 pan or individual ramekins.

Fill a large pan with a little bit of hot water (I like to heat mine in the oven as it preheats) then carefully place the pan or ramekins into the water bath. Bake for 40-45 minutes. Let cool for quite a bit (but still warm) before serving. Dust with powdered sugar and enjoy!