Baked Lemon Pudding

• Softened butter, to grease pan
• 1/2 cup flour
• 1 3/4 cups sugar, in all
• 1/4 cup unsalted butter, melted
• 3/4 cup lemon juice, freshly squeezed
• 1 tablespoon freshly grated lemon zest
• 3 large eggs, separated
• 2 1/4 cups buttermilk
• 1 cup whipped cream
• 1/2 cup fresh berries of choice
• Mint sprig, for garnish

1. Preheat oven to 350 degrees.
2. Lightly butter a 9 inch x 5 inch loaf pan.
3. In a large bowl combine the flour and 1 1/2 cups of the sugar, mix well.
4. Add the melted butter, lemon juice, lemon zest, and the 3 egg yolks.
5. Mix well and add the buttermilk.
6. Beat the egg whites with the remaining 1/4 cup of sugar until stiff, gently fold into the lemon mixture.
7. Pour the mixture into the prepared pan, place in a water bath, and bake until brown on top and puffed above the rim of the loaf pan, about 1 hour.
8. Serve at room temperature with a spoonful of coulis, a dollop of whipped cream and a few fresh berries.
9. Garnish with mint sprig.

butter, flour, sugar, unsalted butter, lemon juice, freshly grated lemon zest, eggs, buttermilk, whipped cream, fresh berries

Taken from www.foodnetwork.com/recipes/emeril-lagasse/baked-lemon-pudding-recipe.html (may not work)