{"id":10272,"date":"2013-03-24T05:00:22","date_gmt":"2013-03-24T12:00:22","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=10272"},"modified":"2019-10-20T15:57:14","modified_gmt":"2019-10-20T22:57:14","slug":"lemon-pudding-cake-with-preserves","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=10272","title":{"rendered":"Lemon Pudding Cake with Preserves"},"content":{"rendered":"

Lemon dessert perfect for Easter dinner. Lemonlious!<\/span><\/strong><\/p>\n

Why is it when Spring and Summer starts to show it’s pretty flowers, newly leafed trees, singing birds and light rains we think of things like lemon, asparagus, and beautiful green lettuces. Maybe it’s to purge our bodies of all those foods we consumed during the cold winter months. Then comes summer and we have a lot of hot dry days (especially here in Texas) and I’m still thinking of some kind of fresh tasting dessert.<\/p>\n

Easter I think is the beginning of spring with all those little rabbits and chicks popping up all over the place. You may still be having a chill in the air or even a little snow but this dessert just couldn’t wait to make an appearance.<\/p>\n

I actually had this made last fall and intended on posting it if I ran out of things to cook while doing all that rehab on the knees; but then I kept thinking to myself that the recipe needs to wait until spring. I did make it a couple of times in the winter months though and loved it every time.<\/p>\n

I love anything lemony. Remember the ;Lemon Citrus Fl<\/a>ower<\/a> I made, or the Lemon Meringue Pie<\/a> (my husband’s favorite) or this Lemon-scented Pull-apart Bread<\/a>. There’s just something about that little yellow citrus fruit that makes you pucker just thinking about it. And it is used in sauces, to flavor water and even dipped in salt it will clean your copper bowls beautifully. And, if you want a neat trick to show the kids, squeeze the peel at the same time you light a match and see what happens. (Keep away from kiddos though) If you have a use for lemons that you would like to share, please leave a comment.<\/p>\n

I’m never going to give up desserts because I think any dinner party needs a fantastic ending. I think this little lemon pudding cake fills that need. It’s light, lemony and you can control the portion size so no need to worry about all those calories.<\/p>\n

Back last summer when I went to pick berries there was a lady selling her raspberry preserves. I bought some thinking I would use it with this recipe but it was not a very pretty color. It was delicious but I wanted a bright red raspberry preserve to put on top of this Lemon Chiffon Pudding Cake. I decided to make my own preserves and found this recipe at The Girls Guide to Guns and Butter.<\/a> So you can either make your own or simply buy the reddest one you can find.<\/p>\n

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Again last fall, Kroger’s had their raspberries for 4\/$5.00. Last year I got them for $1\/carton and I bought 48 cartons only have them spoil when my freezer turned off in March. So, this time, I forced myself not to go overboard and I bought 10 cartons. Hope the preserves turn out great. (They did.)<\/p>\n

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A little sugar, flour, dairy products and some flavoring and you can make almost any dessert.<\/p>\n

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Sugar, flour and press in the lemon zest to release the essence of the lemon.<\/p>\n

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Buttermilk, lemon juice and egg yolks get beaten together.<\/p>\n

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Egg whites beaten to soft peaks.<\/p>\n

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Fold the beaten egg whites into the liquid ingredients.<\/p>\n

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Pour the mixture into butter and sugared ramekins.<\/p>\n

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Ready to turn out onto your plate.<\/p>\n

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Beautiful.<\/p>\n

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Lemon Pudding Cakes with Preserves<\/h2>\n\t
\n\t\t(adapted from The Craft of Baking by Karen Demasco)\t<\/div>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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