Meyer Lemon Buttermilk Pudding Cake with Fresh Berries

6-8 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
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.