Baked Lemon Pudding (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
softened butter, to grease pan |
1/2 cup flour |
1 3/4 cups sugar, in all |
1/4 cup unsalted butter, melted |
3/4 cup lemon juice, freshly squeezed |
1 tablespoon freshly grated lemon zest |
3 large eggs, separated |
2 1/4 cups buttermilk |
1 cup whipped cream |
1/2 cup fresh berries of choice |
mint sprig, for garnish |
Directions:
1. Preheat oven to 350 degrees. Lightly butter a 9 inch x 5 inch loaf pan. In a large bowl combine the flour and 1 1/2 cups of the sugar, mix well. Add the melted butter, lemon juice, lemon zest, and the 3 egg yolks. Mix well and add the buttermilk. Beat the egg whites with the remaining 1/4 cup of sugar until stiff, gently fold into the lemon mixture.
2. Pour the mixture into the prepared pan, place in a water bath, and bake until brown on top and puffed above the rim of the loaf pan, about 1 hour. Serve at room temperature with a spoonful of coulis, a dollop of whipped cream and a few fresh berries. Garnish with mint sprig.
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