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Lemon-Berry Pudding Cake
I took a trip out to southern California, my home state, to visit a friend. My 6:00am UA flight wasn’t full and I caught the first flight out, COS to DEN, DEN to ONT. Just missed the storm forming out of DEN, too. The two-hour flight went by fast as the guy next to me talked about his logistics business in Fontana, an industry that I’m a little familiar having worked in it briefly as an account manager. So, the two hours went fast and it was one of the smoothest plane rides I’ve had in a while. Arrived about 11:30am-ish. This was my first time flying into the Ontario Airport. Clean, not to congested and easy access to the baggage and ground transport pick-up area. So, off to Murrieta and Temecula for a little girl time.
It was almost lunch time when I arrived and I was hungry having been up since 4:00am. We decided on a lunch place in Ontario near the large shopping area and then the conversation lead into the latest dessert Andrea had been perfecting, Lemon-Berry Pudding Cake. She knows I love everything lemon, so I was all ears about her latest dessert. The “cake” can be baked in a 9×13 baking dish or served up in 8 ounce remkins. We prefer the remkins to the large baking dish for obvious reasons, prettier presentation and easy serving sizes. This pudding at the bottom is rich and creamy and the fluffy “cake” on the top is airy and extremely light, made with a little flour, egg whites and fresh lemon juice. It’s a perfect summer time dessert on a hot day served cold, or it can be served warm. The touch of blueberries and raspberries are just the right amount of berry to compliment the lemon flavor. The pudding just melts in your mouth. I found myself trying to get every last bit out of that pretty little remkin Andrea served them in. Truth is, we split another one. . . oh, well, we split lunch this day, too! So, if you love citrus based desserts as much as I do, then you will absolutely love this one.
Best Thing: This recipe is a last-minute “guest” dessert. As if anyone really makes a dessert from scratch when an unexpected guest arrives. But this recipe is FAST and all the ingredients are on hand. Most of us have lemons on hand. If not, another juice, could be substituted. But I haven’t tried that yet, but I will. Maybe coconut water, orange juice, key lime, almond water, etc.
I LOVED this recipe and couldn’t wait to share it! Thanks Better Homes and Gardens.
I hope you like it as much as I enjoyed eating it and spending time with an old friend.
- 4 large egg whites
- a pinch of salt
- 1/4 cup sugar
- 3/4 cu sugar
- 1/3 cup flour
- 4 large egg yolks
- 1/3 cup fresh lemon juice
- 4 tablespoons melted butter
- 1 tablespoons grated lemon zest
- 1 1/2 cups milk
- Boiling water
- In a medium bowl, with an electric mixer on high speed, beat 4 large egg whites and a pinch of salt until foamy.
- then gradually beat in 1/4 cup of sugar until stiff peaks form.
- In a separate bowl, mix 3/4 cups sugar and flour.
- Add 4 large egg yolks, lemon juice, zest and melted butter and whisk until blended. Whisk in milk and STIR in 1/4 cup of eggs white mixture; then FOLD in the remaining egg white mixture in two batches until no white streaks remain.
- Divide the fruit evenly in the remkin dishes.
- Pour the batter over the fruit, filling the dishes full evenly.
- Bain Marie (water bath cooking)
- Place the filled remkins in a roasting pan.
- Place the roasting pan in the middle shelf of the hot oven.
- Pour boiling water into the roasting pan until the water is half way up the sides of the remkins (careful not to get water in the batter).
- Bake at 350 degrees for 35 minutes, until tops are golden brown and spring back when pressed.
- Carefully move dishes to a wire rack to cool. Serve warm or cold.
- Bain Marie (water bath cooking)
Lemon-Berry Pudding Cake (remkins)
Lemon-Berry Pudding Cake a Perfect Summer Time Dessert
Print recipe
Directions
| Step 1 |
Pre-heat oven to 350 degrees. |  |
| Step 2 |
Zest lemon and squeeze 1/3 cup of juice (about 2 large lemons). |  |
| Step 3 |
Wash blueberries and raspberries in a strainer. Set aside. |  |
| Step 4 |
In a medium bowl, with an electric mixer on high speed, beat 4 large egg whites and a pinch of salt until foamy. Gradually beat in 1/4 cup of sugar until stiff peaks form. |  |
| Step 5 |
In a separate bowl, mix 3/4 cups sugar and flour. |  |
| Step 6 |
Add 4 large egg yolks, lemon juice, zest and melted butter and whisk until blended. |  |
| Step 7 |
Whisk in milk and vanilla. |  |
| Step 8 |
STIR in 1/4 cup of eggs white mixture. |  |
| Step 9 |
FOLD in the remaining egg white mixture in two batches until no white streaks remain. |  |
| Bain Marie | ||
| Step 10 |
Divide the fruit evenly in the remkin dishes. Pour the batter over the fruit, filling the dishes full evenly. |  |
| Step 11 |
Place the filled remkins in a roasting pan. Place the roasting pan in the middle shelf of the hot oven. |  |
| Step 12 |
Pour boiling water into the roasting pan until the water is half way up the sides of the remkins (careful not to get water in the batter). |  |
| Step 13 | Bake at 350 degrees for 35 minutes, until tops are golden brown and spring back when pressed. | |
| Step 14 | Carefully move dishes to a wire rack to cool. Serve warm or cold. | |
