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Baked Lemon Pudding

Recipe By :Emeril Lagasse
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Puddings Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Softened butter --to grease pan
1/2 cup Flour
1 3/4 cups Sugar --divided
1/4 cup Unsalted butter --melted
3/4 cup Freshly-squeezed lemon juice
1 tablespoon Freshly-grated lemon zest
3 large Eggs --separated
2 1/4 cups Buttermilk
1 cup Whipped cream
Coulis --to taste
1/2 cup Fresh berries of choice
Mint sprigs --for garnish

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. This recipe yields 8 servings.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


09-26-1996














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