MEYER LEMON BUTTERMILK PUDDING
In the depths of winter, when the snow is falling or, as is the case in my part of the world, the rain is falling, there is one bright spot: all the citrus. From the happy yellows of the lemons and grapefruits, brilliant fresh green of Persian limes and limequats, to the sunset shades of kumquats and blood oranges, the sight of citrus is a cheerful one this time of year.
I love baking with Meyer lemons, especially when their fragrance perfumes my hands as I zest and squeeze their sweet juice. Digging into a fresh and light dessert is my favorite way to end the day, and makes me feel as though spring is truly just around the corner.
When you think of a pudding, creamy homespun desserts are surely the first thing to cross your mind. But I’ll never forget the first English style pudding I had, where a pudding was actually more like a light and tender cake, with a creamy center. It is baked in a water bath, which results in that delicious intersection of my two favorite things: pudding and cake.
This Meyer Lemon Buttermilk Pudding is light and feathery, with a creamy finish. And it’s so simple to make, with the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender.
To start, zest the Meyer Lemons to extract the lovely essence from the skin.
Squeeze the juice from the Meyer lemons, until you get 3/4 cup.
Then use the KitchenAid® Cordless Hand Blender with the frother/beater attachment to cream the softened butter, sugar, lemon zest and vanilla extract.
Separate the eggs, then add the egg yolks into the butter mixture, along with the buttermilk, flour and lemon juice.
Using the whisk attachment of the hand blender, whip the egg whites until they are stiff and doubled in volume.
Fold the egg whites into the batter, then transfer to a buttered casserole. I love the KitchenAid® Nesting Ceramic 4-Piece Set for this. The 1.5-qt casserole is the right size for this pudding, and nestles nicely into the 3.5-qt casserole. Plus the Buttercup color is the same lemony color of sunshine!
With the batter in the casserole, bring some water to a boil in the KitchenAid® Electric Kettle. Pour it into the larger casserole and transfer to the oven to bake for about 30-35 minutes.
When the top of the pudding is golden and the center is set, take it out to cool.
I love it served warm, sprinkled with powdered sugar and with a dollop of Greek yogurt, but it is just as delicious chilled. Each bite is sunshine, light and airy, and a sign of the warm days to come!
MEYER LEMON BUTTERMILK PUDDINGMakes 6 servings
10 tablespoons unsalted butter, softened and cut into pieces, plus a little extra to butter the baking dish
1 cup plus 2 tablespoons granulated sugar
Zest of 3 Meyer lemons
1/2 teaspoon vanilla
5 eggs, separated
1/2 cup all-purpose flour
3/4 cup buttermilk
3/4 cup Meyer lemon juice
Preheat the oven to 350 degrees F. Butter the 1.5-qt casserole from the KitchenAid® Nesting Ceramic Set.
In a large bowl, cream together the butter, sugar, Meyer lemon zest and vanilla using the KitchenAid® Pro Line® 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.
Place the egg whites in the blending pitcher and using the KitchenAid® 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® Nesting dish.
Place the 1.5-qt casserole dish into the 3.5-qt casserole dish. Bring some water to a boil in the KitchenAid® 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.
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.
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.