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Lemon Pudding Cake With Berry Coulis

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CATEGORY CUISINE TAG YIELD
Fruits, Eggs, Dairy Desserts, Fruits 6 Servings

INGREDIENTS

JUDI M. PHELPS
1 c Sugar
1/8 t Salt
1/4 c Flour
4 T 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 T Fresh lemon juice
Sugar to taste

INSTRUCTIONS

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.  Source:  Pacific
Heights Bar & Grill, San Francisco.  Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or  jphelps@best.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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