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Home » Desserts, Farm to Kitchen

Lemon Steamed Pudding

By Helen Brody (November 18, 2008)

Lemon Steamed PuddingFrom a November 12, 2008 Valley News article on Hanover Inn chef Jason Merrill and a great  make ahead dessert to serve warm or room temperature with defrosted mixed berries during the cold months or with fresh fruit in season.

zest from 1 1/2 lemons
1/2 cup sugar, plus additional for dusting ramekins
2 eggs, separated
3 tablespoons all-purpose flour plus one teaspoon
pinch of Kosher salt
2/3 cup buttermilk
2 1/2 tablespoons lemon juice (added an extra teaspoon, could have added a bit more)

Preheat oven to 300 degrees and have ready hot water for water bath. Finely chop zest with 2 teaspoons of the sugar. Butter and lightly flour six 4-ounce ramekins. In a mixer, using whisk attachment, combine buttermilk, lemon juice, egg yolks and lemon zest mixed with sugar. Whisk together in a second bowl the remaining sugar, flour, and salt and gradually add to the buttermilk mixture. Whip egg whites until soft peaks form and gently fold into the liquid batter. Spoon lemon mixture into ramekins and place them in a roasting pan. Place in oven and pour in hot water to come half way up the side of the dishes. Bake at 300 for 20 minutes then raise oven temperature to 350 and lightly brown on top. Puddings are springy to the touch when cooked. Unmold and serve either warm or slightly chilled.

6 servings

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