Lemon pudding cake with berry coulis
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Lemon pudding cake with berry coulis
  Lemon    Pudding    Cakes  
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54517. Report a problem with this recipe.
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      Title: Lemon pudding cake with berry coulis
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      1 c  Sugar
    1/8 ts Salt
    1/4 c  Flour
      4 tb Butter; melted
    1/2 c  Lemon juice
           Grated zest of 1 lemon
      3    Eggs; separated
        pn Nutmeg
  1 1/8 c  Milk
           ********BERRY COULIS*******
      2    1-pt baskets raspberries or
      2    10-oz pkg. froz. raspberries
           -thawed
      2 tb Fresh lemon juice
           Sugar to taste
 
  In a mixing bowl, combine 3/4 cup of the sugar, the salt, and the
  flour and stir.  Add the melted butter, lemon juice, lemon zest, and
  egg yolks. Mix until well blended. Stir in the nutmeg and milk. In a
  separate bowl, beat the egg whites with the remaining 1/4 cup sugar
  until they are stiff but still moist.  Fold into the lemon mixture.
  
  Pour the batter into a buttered 8-inch square baking pan. Set in a
  larger pan and pour hot water into the larger pan to come halfway up
  the sides of the baking pan. Bake at 350 degrees for 40-45 minutes,
  until the top is lightly browned.
  
  While the pudding is baking, prepare the berry coulis. Place the
  raspberries, lemon juice, and as much sugar as you wish in the bowl
  of a food processor and puree. Strain through a fine sieve, taste,
  and adjust the seasoning.
  
  Spoon the pudding cake, warm or cold, into individual plates that
  have been lined with the berry coulis. Pass any extra coulis.
  




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Recipe ID 54517 (Apr 03, 2005)

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