 | Meyer Lemon Buttermilk Pudding Cake with Fresh Berries6-8 servings Bon Appetit |
| • | 1 oz. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 1 1/2 cups buttermilk |
| • | 1 cup sugar, divided |
| • | 4 large egg yolks |
| • | 1 oz. water |
| • | 1/4 cup all purpose flour |
| • | 1/4 cup (half stick) unsalted butter, melted |
| • | 1/8 tsp. salt |
| • | 3 large egg whites |
| • | Whipping cream |
| • | Assorted fresh berries |
| Method: | |
| 1. | Preheat oven to 350° F. |
| 2. | Butter an 8″x8″x2″ glass baking dish. |
| 3. | Blend buttermilk, 1/2 cup sugar, egg yolks, Meyer Lemon Concentrate, water, flour, butter, and salt in blender until smooth and transfer buttermilk mixture to medium bowl. |
| 4. | Using electric mixer, beat egg whites in large bowl until soft peaks form. |
| 5. | Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. |
| 6. | Gently fold buttermilk mixture into whites in 3 additions (batter will be runny). |
| 7. | Pour batter into prepared dish and place dish in a roasting pan. |
| 8. | Pour enough hot water into roasting pan to come halfway up sides of dish. |
| 9. | Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes, and 15 minutes convention. |
| 10. | Remove dish from roasting pan. |
| 11. | Cool cake completely in baking dish on rack. |
| 12. | Refrigerate until cold, at least 3 hours and up to 6 hours. |
| 13. | Spoon pudding cake out into shallow bowls. |
| 14. | Pour cream around cake. Top with berries. |