This recipe for the make ahead Lemon Steamed Pudding appeared in the Valley News on November 12, 2008 and is easy and delicious. I used a teaspoon more lemon juice than called for because I like lemon. The chopping of the lemon zest is made easier by chopping it with 2 tablespoons of the sugar. The oils of the lemon also flavor the sugar before it is added to the batter. Finally, use a vegetable peeler to remove the zest and always remember that the zest of the lemon is the yellow skin only – no bitter white pith.

zest from 1 1/2 lemons
1/2 cup sugar, plus additional for dusting ramekins
2 eggs, separated
3 tablespoons all-purpose flour plus one teaspoon
pinch of Kosher salt
2/3 cup buttermilk
2 1/2 tablespoons lemon juice (added an extra teaspoon, could have added a bit more)

Preheat oven to 300 degrees and have ready hot water for water bath. Finely chop zest with 2 teaspoons of the sugar. Butter and lightly flour six 4-ounce ramekins. In a mixer, using whisk attachment, combine buttermilk, lemon juice, egg yolks and lemon zest mixed with sugar. Whisk together in a second bowl the remaining sugar, flour, and salt and gradually add to the buttermilk mixture. Whip egg whites until soft peaks form and gently fold into the liquid batter. Spoon lemon mixture into ramekins and place them in a roasting pan. Place in oven and pour in hot water to come half way up the side of the dishes. Bake at 300 for 20 minutes then raise oven temperature to 350 and lightly brown on top. Puddings are springy to the touch when cooked. Unmold and serve either warm or slightly chilled.

6 servings