Baked Lemon Pudding

Recipe Ingredients

		Softened butter - to grease pan
1/2 cup	31g / 1.1oz	Flour
1 3/4 cups	346g / 12oz	Sugar - divided
1/4 cup	49g / 1.7oz	Unsalted butter, melted
3/4 cup	177ml	Freshly-squeezed lemon juice
1 tablespoon	15ml	Freshly-grated lemon zest
3 tablespoons	45ml	Eggs - separated (large)
2 1/4 cups	533ml	Buttermilk
1 cup	237ml	Whipped cream
		Coulis - to taste
1/2 cup	118ml	Fresh berries of choice
		Mint sprigs - for garnish

Recipe Instructions

Preheat oven to 350 degrees. Lightly butter a 9- by 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.

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 sprigs.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2251 broadcast 08-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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