Lemon Pudding Cake with Fresh Mixed Berries

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 tablespoon unsalted butter
* 2/3 cup superfine sugar
* 2 eggs, separated
* 2/3 cup reduced fat buttermilk
* 2 tablespoons lemon juice
* 1 tablespoon lemon zest
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt

Garnish:

* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons confectioners' sugar

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins
(about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and
beat until well combined. Reduce the speed to low and sift in flour,
sugar and salt. Continue to mix until combined. Beat egg whites until
you get stiff peaks then combine the 2 mixtures by gently folding them
together, a little at a time. Divide evenly amongst ramekins then bake
in a water bath - set ramekins in a roasting tray and fill with water
halfway up the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and
the cakes have a nice golden brown color. Allow to cool slightly, then
carefully invert onto a plate. Serve with fresh berries and dust with
powdered sugar.

From: foodnetwork.com

Lemon Curd Trifle with Fresh Berries

Cook Time: 10 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 6 large egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1/2 cup (1 stick) unsalted butter, cut in chunks
* 1 pint fresh strawberries, stemmed and halved lengthwise
* 1 pint fresh blueberries
* 1 pint fresh blackberries
* 2 cups sweetened whipped cream
* 1 prepared lemon pound cake, sliced
* 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
* Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over
medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest
in a metal or glass heat-resistant bowl and whisk until smooth. Set
the bowl over the simmering water, without letting the bottom touch,
and continue to whisk. Keep working-out that arm and whisk it
vigorously for a good 10 minutes, until the curd has doubled in volume
and is very thick and yellow. Don't let it boil. Remove the bowl from
heat and whisk in the butter, a couple of chunks at a time, until
melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them
together so they are evenly distributed. Fold the whipped cream into
the chilled lemon curd to lighten it up into a mousse. Line a glass
trifle bowl with pieces of pound cake to fit. Drizzle or brush the
cake with the Lemoncello, spoon a layer of the lemon curd over the
cake, and then a layer of mixed berries. Repeat the layers until the
ingredients are used up, the last layer looks best if it's the
berries. Chill before serving. Garnish with fresh mint.