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
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.
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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By scottmhuntley_1...
San Diego, 43
on July 07, 2009
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I've made this recipe several times, exactly how it is written. Every time I make it the meringue sets up nicely, but the lemon custard is thin. It doesn't set up nearly firm enough to slice and a couple of times has even been on the watery side. If I can fix this problem, then I think the recipe would be perfect. Any suggestions on how to remedy this?
By garden4cook
central CA
on January 27, 2008
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This recipe could be fabulous, but it need s to be rewritten. It was difficult to fold the egg whites into the lemon mixture, and there was wayyyyyyy too much "batter" for the 9x5 pan.
Here's how I would re-write the recipe:
After beating the egg whites, fold a small amount of the lemon mixture into the egg whites, then carefully fold the egg white mixture into the lemon mixture.
By 22taco
Savannah, GA
on December 25, 2005
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For the last two years we have served this pudding as the finale to our Christmas dinner. It is perfect after a very heavy rich meal. We usually skip the whipped cream, but use a variety of berries. Thanks Emeril!
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