Meyer Lemon Buttermilk Pudding

1. 1

   Preheat the oven to 350 degrees F. Butter the 1.5-qt casserole from the KitchenAid(R) Nesting Ceramic Set.

2. 2

   In a large bowl, cream together the butter, sugar, Meyer lemon zest and vanilla using the KitchenAid(R) Pro Line(R) Series 5-Speed Cordless Hand Blender with the frother/beater attachment. Make sure the butter is softened and cut into smaller pieces before blending. Add the egg yolks and blend until creamy. Add the flour, buttermilk and lemon juice and blend once more, until the batter is well incorporated.

3. 3

   Place the egg whites in the blending pitcher and using the KitchenAid(R) Cordless Hand Blender with the whisk attachment, beat on high speed until the egg whites are frothy and stiff. Fold the egg whites into the batter, then pour the batter into the buttered KitchenAid(R) Nesting dish.

4. 4

   Place the 1.5-qt casserole dish into the 3.5-qt casserole dish. Bring some water to a boil in the KitchenAid(R) Electric Kettle. Carefully pour the water into the 3.5-qt casserole, until the water meets the top line of the nesting casserole. Carefully transfer to the oven.

5. 5

   Bake for 30-35 minutes, or until the top of the pudding is golden and the center is just set. Let it cool on a wire rack.

6. 6

   The pudding can be served warm or chilled, plain, with a dusting of powdered sugar, or with a dollop of 2% low fat plain Greek yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.