I am in the middle of juicing and freezing our lemons, so when I was deciding on a dessert for Sunday dinner yesterday, I had lemons on my brain. And my kitchen counter. A quick Pinterest search led me to Warm Lemon Pudding Cake. Yes and yes.
The best part: during baking, a light, spongy cake forms on top, with a rich, puckery pudding beneath. Oh man, every bite was like a burst of warm sunshine. They were light and so lemony, and just about the most perfect way to end a meal on a warm spring evening.
I increased the recipe by half and had enough to fill 10 6oz. ramekins. (It can also be baked in a 1.5 qt baking dish, just fyi.)
This is a recipe I will make again and again, I just know it.