Buckeye Roadhouse’s Baked Lemon Pudding

Serves 8

Butter for greasing

2⁄3 cup plus ¼ cup sugar ½ cup all-purpose flour 1½ cups buttermilk

½ cup fresh lemon juice 1½ tablespoons grated

lemon zest

¼ cup (½ stick) unsalted butter, melted

3 large eggs, separated

Instructions: Preheat the oven to 350 degrees. Butter a 1½-quart casserole.

Whisk the 2⁄3 cup sugar and the flour in a large bowl. Add the buttermilk, lemon juice and zest and whisk until smooth. In a separate bowl, whisk the melted butter with the egg yolks. Add a little buttermilk mixture to the warm egg yolks and stir to temper. Then add the eggs back into the buttermilk mixture and stir to blend.

Using an electric mixer, beat the egg whites on high speed until foamy. Gradually add the remaining ¼ cup sugar, continuing to beat until soft peaks from. Fold the beaten whites into the lemon mixture in 3 additions until the batter is thick and smooth.

Pour into the prepared casserole. Place the casserole in a large baking pan. Add enough water to come halfway up the sides. Bake until the top of the pudding is golden, about 50 minutes. If after 50 minutes the top of the pudding is not brown, place under a broiler for about 1 minute until it begins to turn color. Serve immediately.