Lemon Pudding Cake With Berries

1. 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. 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. 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. 4

   Stir in buttermilk, lemon juice and flour.

5. 5

   Add about 1/4 of whites to batter; stir to mix well.

6. 6

   Gently but thoroughly fold in remaining whites.

* Per serving · 4 servings · Values may vary.

No additional tips available.