LEMON PUDDING

2 large egg yolks
1 c. cream
1 t. ea. grated lemon and lime rind
3 T. fresh lemon juice
1 stick melted sweet butter
2/3 c. granulated sugar
5 T. all purpose flour
¼ t. baking powder
Pinch of kosher salt
2 large egg whites
1 T. butter
Powdered sugar
Fresh berries

Preheat oven to 375 degrees.

Beat egg yolks at high speed of a mixer until pale and thick, about 2 minutes. Quickly add the cream, lemon juice, zest, and butter. Combine 1/3of the sugar, all of the flour, baking powder and salt. Add flour mixture to the egg mixture and beat well.

Beat egg whites at high speed until foamy. Add 1/3 c. sugar, a little at a time, until stiff peaks form. Gently stir ¼ of the egg white mixture into the egg yolk mixture, then gently fold in the remaining mixture.

Pour egg mixture into 1 qt. casserole dish coated with butter and bake in ban marie at 375 degrees for 30 minutes or until top is golden. Serve warm with fresh berries, whipped cream, and powdered sugar. Enjoy!