Lemon Pudding

March 27, 2011 No comments » [ssba]

Featured in the October 2010 Newsletter
Recommended Pairing: Ariana, Fume Blanc, Isabel, Moscato

Serves 12

1 ½ cups sugar
2 ½ ounces flour, all purpose
2 cups buttermilk
½ cup lemon juice
Zest of 4 Meyer lemons
6 eggs, separated

In one bowl, combine dry ingredients: sugar, flour and lemon zest. In a second bowl, whisk egg yolks with buttermilk and lemon juice. In a third bowl, whip egg whites with an automatic mixer until light and fluffy and soft peaks form.

Mix dry ingredients and buttermilk mixture together. Fold in egg whites.

Butter and sprinkle sugar to coat muffin tins. Distribute batter equally into muffin cups.

Bake at 325°F in a water bath covered with foil for 15 minutes, remove foil and bake until set (slightly puffed and a little bit cracked).

Posted by , March 27, 2011 No comments

No comments yet. You should be kind and add one!


By submitting a comment you grant Ponte Winery Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.