Lemon Pudding Cake With Berries

• About 2 Tbsp. butter or margarine
• 3 large eggs, separated
• 3/4 c. sugar
• 1 Tbsp. grated lemon peel
• 1 c. buttermilk
• 1/3 c. lemon juice
• 1/4 c. all purpose flour
• Berry sauce (recipe follows)

1. Place a buttered 5 to 6 cup souffle or other straight sided baking dish in a larger baking pan (at least 2 inches deep); set aside.
2. In a deep bowl, whip egg whites on high speed until foamy. Continue to beat, gradually adding 1/4 c. sugar, until whites hold short, distinct peaks; set aside.
3. In another bowl, beat (no need to wash beaters) remaining 1/2 c. sugar, 2 Tbsp. butter, peel and egg yolks on high speed until mixture is thick and lighter in color.
4. Stir in buttermilk, lemon juice and flour.
5. Add about 1/4 of whites to batter; stir to mix well.
6. Gently but thoroughly fold in remaining whites.

butter, eggs, sugar, buttermilk, lemon juice, flour, berry sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46931 (may not work)