Meyer Lemon Buttermilk Pudding with Fresh Berries
Yield: 6-8 Servings
1-½ cups buttermilk
1 cup granulated sugar – divided
4 large egg yolks
1/3 cup fresh Meyers lemon juice
Zest of one lemon
¼ cup all purpose flour
¼ cup unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Assorted fresh berries
Preheat oven to 350 degrees F. Butter 8x8x2 inch glass baking dish. Blend buttermilk, ½ cup sugar, egg yolks, lemon juice, lemon zest, flour, butter and salt in blender and blend until smooth. Transfer buttermilk to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff, but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cakes moves slightly in center, but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon the pudding cake into shallow bowls. Top with assorted berries.
Adapted: Bon Appetit – January 2005