As this dessert bakes it forms a delicate cake on top of a tart lemon curd. A perfect dessert for lemon lovers.
- 3 eggs, yolks separated from whites
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 tablespoons butter, melted
- 1 1/2 tablespoons zest of a lemon
- Juice from 2 large lemons
- Beat egg whites until soft peaks form and set aside.
- In large bowl whisk egg yolks with sugar until pale in color, beat in flour and salt.
- Whisk in buttermilk, melted butter, lemon zest and juice.
- Fold half of beaten egg whites into milk mixture, then fold in remaining whites.
- Pour into a greased 8 inch glass baking dish. Place dish in a large roasting pan, add enough hot water to the roasting pan to come halfway up the sides of the baking dish.
- Bake in a 350ยบ oven for 40 to 45 minutes or until top is golden. Carefully remove dish from water and allow to cool on rack for 30 minutes before serving.
- Serve as is or add a dollop of whipped cream.
hmm...I don't recall anything being left of this! Looks amazing - let's make some (and by lets I mean you) next time I'm out!
ReplyDeleteI love the way kaila keeps track of what should be in the kitchen when she arrives. . .
ReplyDeletebut really this does look so tasty and light.
This looks absolutely wonderful. I have been following your blog for a while now and am amazed at all the great recipes. I will be getting the ingredients for this one this afternoon. Love lemon desserts.
ReplyDeleteBeckie in Brentwood, TN
Yum. I love the way you served it!
ReplyDeleteYummy!!!... is right!!
ReplyDeleteOh my goodness! That looks amazing! I can't wait to make this! Thank you for sharing it!!!!!
ReplyDeleteI'll be trying this sometime. It looks most tasty.
ReplyDeleteOnly one word comes to mind: YUM
ReplyDeleteI have buttermilk *and* lemons in my fridge that I need to use up before I go on vacation next week. Guess what I'm making tomorrow!
ReplyDeleteI've been reading your blog for a while and wanted to let you know how much I enjoy the recipes and stories. Thank you!
ReplyDeleteThis looks FANTASTIC. My dad has a year-round abundance of Meyer lemons (which have a lovely flavor slightly different from traditional lemon-- they are a hybrid and have tangerine DNA) and this would be a WONDERFUL recipe to try with them! YUM, now I'm drooling!
ReplyDeleteI love this blog--brings back soooo many memories of the food my Mom used to cook--even some of the words that I had forgotten. I just took the Lemon Pudding Cake out of the oven and it is wonderful. I have spent two days exploring and will return to this site many times.
ReplyDelete