Meyer Lemon Pudding Cakes with Blackberry Sauce

• Produce

  • 1 1/2 cups Blackberries, fresh or frozen
  • 7 3/4 tbsp Meyer lemon

• Refrigerated

  • 3 Egg whites
  • 2 Egg yolks

• Baking & Spices

  • 1/2 cup Cake flour
  • 1 Filling
  • 1/4 tsp Salt
  • 3/4 tsp Vanilla extract

• Dairy

  • 2/3 cup Buttermilk

• Other

  • 2-4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • Puree

Found on dixiecrystals.com

Description

Ingredients

• Filling
• 2 1/2 tablespoons Meyer lemon zest (zest from approximately 2 large lemons)
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup cake flour
• 1/4 teaspoon salt
• 2 egg yolks
• 2/3 cup buttermilk
• 1/3 cup Meyer lemon juice (juice from approximately 1 large lemon)
• 3/4 teaspoon vanilla extract
• 3 egg whites
• Puree
• 1 1/2 cups fresh or frozen blackberries (or berries of choice)
• 2-4 tablespoons Dixie Crystals Extra Fine Granulated Sugar

Directions

• Preheat oven to 350 degrees. For filling Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside. In a small bowl measure out sugar. Add lemon zest and with your fingers, rubbing firmly, rub zest into sugar.  This will release oils from citrus zest and perfume th sugar with lemon flavor and scent. Sift flour and salt into bowl with zested sugar and set aside. In a mixing bowl, combine egg yolks, buttermilk and lemon juice and mix until combined. Turn speed to low and slowly add sugar and flour and mix just until incorporated.  (Batter will be runny.) In a separate bowl whip egg whites until stiff peaks form. Add batter to whipped egg whites and gently fold the two into one another until mixed. Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches half way up sides. Pour batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they're golden brown and spring back when gently pressed. Allow to cool slightly then invert gently onto a serving dish and serve with puree of choice. Garnish with whole berries and mint sprigs. For puree Using a stand blender, food processor or emersion blender, add berries and 2 tablespoons sugar and blend until smooth.  Taste and adjust sugar if needed.