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Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries Recipe

Recipe from Miri Leigh.
Servings 6


For the meyer lemon clouds:

  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3 large eggs, separated
  • 1/4 cup all purpose flour
  • 1/4 cup plus 2 tablespoons fresh Meyer lemon juice
  • 2 tablespoons finely grated Meyer lemon peel
  • 3/4 cup plus 2 tablespoons 2% milk at room temperature
  • 1/4 teaspoon salt

For the whipped cream:

  • 1 cup chilled heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon finely grated lemon peel
  • 2 teaspoons fresh lemon juice
  • 1 cup fresh, washed blueberries for garnish


  • Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
  • Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.
  • To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.
  • Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.
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