Recipe - Lemon Pudding Cake From Moosewood

One half cup Flour; prefer pastry flour
One half teaspoon Baking powder
1 One fourth cup Sugar; or more to taste
1 One half cup Buttermilk
One half cup Fresh lemon juice; (about 4
1lemons)
2 Egg yolks; lightly beaten
2 teaspoon Lemon; (opt) freshly grated
4 Egg whites
1 pn Salt

Preheat the oven to 350 degrees. Prepare six 8ounce ramekins or ovenproof
dessert cups with a very light coating of cooking spray or oil. Place the
cups in a 2inchdeep baking pan. Begin to heat a kettle of water to a
boil. In a large bowl, combine the flour, baking powder, and Three fourths cup of the
sugar. (If you want a very sweet confection, use a whole cup of sugar.)
Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon
peel, if using, and set aside. With an electric mixer, beat the egg whites
and salt until the whites are stiff. Beat in the remaining One half cup of
sugar. Gently fold the egg whites into the batter. Spoon the batter evenly
into the prepared cups. Pour boiling water into the baking pan until the
water reaches halfway up the sides of the cups. Bake for 50 to 55 minutes,
until puffy and golden. Notes: This favorite oldfashioned dessert
separates into layers during bakinga tartsweet pudding on the bottom
and a light spongy cake on top. Serve it warm or chilled, plain or with
fresh berries, for picnics, potlucks, family meals, or special dinners.
Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days. Prep time: 20 Bake time: 40 50 Source: Served at Moosewood
Restaurant. From: Moosewood Restaurant LowFat Favorites, by The Moosewood
Collective. MC formatted by Brenda Adams

Recipe by: Moosewood Restaurant LowFat Favorites; badams Posted to
MCRecipe Digest V1 #670 by hurlbert hurlbert@concentric.net on Jul 13,
1997