This recipe for Meyer Lemon Buttermilk Pudding is an English-inspired pudding baked gently in a water bath. Sweet Meyer lemons add sunshine to this light and creamy cake. It's delicious served both warm or cold.
10tablespoonsunsalted buttersoftened and cut into pieces, plus a little extra to butter the baking dish
1cupplus 2 tablespoons granulated sugar
zest of 3 Meyer lemons
3/4cupMeyer lemon juice
Preheat the oven to 350° F. Butter a 1.5 qt casserole dish.
In a large bowl, cream together the butter, sugar, Meyer lemon zest and vanilla using a hand mixer. Make sure the butter is softened and cut into smaller pieces before blending. Add the egg yolks and blend until creamy. Add the flour, buttermilk and lemon juice and blend once more, until the batter is well incorporated.
In a clean bowl, place the egg whites and beat on high speed (with your hand mixer and whisk attachment) until the egg whites are frothy and stiff. Fold the egg whites into the batter, then pour the batter into the buttered casserole.
Place the 1.5 qt casserole dish into a 3.5 qt casserole dish (or roasting pan). Bring some water to a boil in an electric kettle. Carefully pour the water into the 3.5 qt casserole, until the water meets the top line of the pudding casserole. Carefully transfer to the oven.
Bake for 30-35 minutes, or until the top of the pudding is golden and the center is just set. Let it cool on a wire rack.
To serve: The pudding can be served warm or chilled, plain, with a dusting of powdered sugar, or with a dollop of 2% low fat plain Greek yogurt.