Lemon Berry Pudding

Lemon Berry Pudding
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  1. 1 pint blueberries, blackberries, raspberries or nectarine
  2. 2 tablespoons sugar
  3. 2 eggs, separated
  4. 1 teaspoon lemon zest
  5. 3 tablespoons lemon juice
  6. 1 ½ tablespoons flour
  7. pinch salt
  8. 1/3 cup sugar
  9. 1 ½ tablespoons butter, melted
  10. 1/2 cup milk
  11. 1 tablespoon tapioca
  12. powdered sugar for dusting
  1. Preheat oven to 350 degrees.
  2. Combine cleaned fruit with the sugar and set aside. Whisk egg yolks with lemon zest and lemon juice. Whisk in flour, salt and sugar until smooth. Whisk in butter and milk. Beat egg whites until firm and fold into batter.
  3. Gently combine tapioca with fruit. Place fruit in a buttered casserole and pour batter over the top. Bake at 350 degrees for 45 minutes or until brown on top. Dust with powdered sugar.
Farmers Market Shopping List
  1. 2 cups Blueberries, Blackberries, Raspberries or Nectarine
  2. ½ dozen Eggs
  3. 1 Lemon
  4. Milk
  5. Butter
Adapted from The Tassajara Recipe Book by Edward Brown
Adapted from The Tassajara Recipe Book by Edward Brown
Studio City Farmers Market