Prep 25 min
Cooks In 43 min
Ready In 1 hr 8 min
Serves 4-6
Ingredients
  • 4 egg whites & yolks – separated
  • 1 cup granulated sugar
  • 1 cup almond milk
  • 5 teaspoons unsalted butter; melted
  • 1/4 cup wheat flour
  • 1/2 cup juice from Bee Sweet Citrus Meyer Lemon
  • Zest from 1 Bee Sweet Citrus Meyer Lemon
For Toppings – Optional
  • 1/2 cup raspberries
  • Powdered Sugar
  • Rosemary for Garnish
Directions
  • Preheat oven to 350 degrees Fahrenheit
  • Beat the egg whites until they foam (2-3 minutes). Set aside.
  • Combine sugar, butter and flour; mix well. Add in egg yolks, lemon juice, milk and lemon zest. Mix wet and dry ingredients well. Gently fold in beaten egg whites.
  • Pour the batter into your 9×9 baking dish. Place in oven and bake until the cake is set and the top is golden brown (40-43 minutes)
  • Remove from oven and let pudding cool. Dust with powdered sugar, raspberries and rosemary

Enjoy!