A light, tart dessert, perfect after a large meal. It makes 4 individual servings so double or triple the recipe if you have a large crowd at your dinner table. It's what I plan to serve for our Easter dessert.
Light and Lemony Dessert
Light and Lemony Dessert
Cathy Kirkham
4
Dessert
Ramekins make this dessert into individual servings
Ingredients
- 1 tbsp butter
- 2/3 c sugar
- 2 eggs separated
- 2/3 c buttermilk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ¼ c flour
- ¼ tsp salt
Directions
Preheat the oven to 325° Butter and lightly sugar 4 one cup size ramekins.
In a mixer, beat the egg whites to stiff peaks. Remove and set aside . In the same mixer bowl add the egg yolks, buttermilk, lemon juice and zest and beat until combined.
Reduce the speed and mix in the flour, sugar and salt. Add the egg whites a little at a time and gently fold together. Divide into the ramekins. Place filled ramekins on a baking pan and fill pan halfway with water. Bake for 45 minutes. Cool for about 5 minutes, then turn upside down onto a plate.
Serve with fresh berries, sprinkle with a little icing sugar if desired.
