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Steamed Lemon Pudding

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    Zest up the final course with this deliciously simple lemon pudding to cleanse the palate. Feel free to switch up the citrus as you desire.

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    2 eggs
    3 Tbsp (45 mL) flour
    6 Tbsp (90 mL) sugar
    Pinch salt
    2/3 cup (160 mL) buttermilk
    2 1/2 Tbsp (37 mL) lemon juice
    1 lemon, zested

    Preheat oven to 350 F (180 C). Divide yolks from whites and whip whites until soft peaks form. Sift flour, sugar, and salt together into bowl.

    Mix buttermilk, lemon juice, yolks, and zest together in separate bowl. Mixing well, add flour mixture before folding in egg whites.

    Pour into 6 small buttered and sugared ramekins.

    Place 6 ramekins in a baking dish filled with water until the ramekins are 2/3 submerged. Cook for 25 minutes, covered. This effectively steams your puddings. Then uncover and cook for 15 minutes or until tops turn golden brown.

    Serves 6.

    source: "West Coast Wonder", alive #301, November 2007

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    Steamed Lemon Pudding

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