Meyer Lemon Buttermilk Pudding Cakes with Huckleberry Sauce

Pudding Cakes

Directions

1. Preheat oven to 350°.
2. In a large bowl combine first measure of sugar, and flour. Mix in Meyer lemon juice, melted butter, zest and yolks. Stir in buttermilk.
3. In mixer, beat egg whites and salt to a soft peak, gradually add second measure of sugar and beat to a firm peak. Fold into the Meyer lemon mixture.
4. For individual servings spray coffee cups or 6 ounce straight-sided soufflé molds with vegetable oil. Fill each serving to 3/4 full.
5. Bake in a water bath 350° 17 - 20 minutes until the tops are firm with tiny cracks.

Huckleberry Sauce

Directions

1. Cook until first 1 pound of berries has broken down and the sauce comes to a roaring boil. Puree and strain.
2. Add the remaining 1 pound of whole huckleberries to sauce when cool.