Lemon Pudding Cake With Berries - cooking recipe

Ingredients

About 2 Tbsp. butter or margarine
3 large eggs, separated
3/4 c. sugar
1 Tbsp. grated lemon peel
1 c. buttermilk
1/3 c. lemon juice
1/4 c. all purpose flour
Berry sauce (recipe follows)

Preparation

Place a buttered 5 to 6 cup souffle or other straight sided baking dish in a larger baking pan (at least 2 inches deep); set aside.
In a deep bowl, whip egg whites on high speed until foamy. Continue to beat, gradually adding 1/4 c. sugar, until whites hold short, distinct peaks; set aside.
In another bowl, beat (no need to wash beaters) remaining 1/2 c. sugar, 2 Tbsp. butter, peel and egg yolks on high speed until mixture is thick and lighter in color.
Stir in buttermilk, lemon juice and flour.
Add about 1/4 of whites to batter; stir to mix well.
Gently but thoroughly fold in remaining whites.