Lemon Steamed Pudding

A light lemon dessert - selected to help me use up the buttermilk in my refrigerator. Fairly healthy - no cream, no butter! A large dose of lemon zest and juice, separate eggs - mix yolks with a bit of flour and sugar - beat whites, fold together with the juice and zest and cook!

These are baking in individual ramekins, in a bath of hot water, covered with foil. I was in a hurry and boosted the oven temperature to 325 (instead of 300), and they were done in 20 minutes rather than 25. They didn't need the additional 15 minutes uncovered - but I did briefly broil to brown the tops.

There was a delightful lemon pudding on the bottom, and very light cake on the top.

I did love this, but it wasn't quite as tasty as this pudding cake from the same web site.