Meyer Lemon Pudding Cakes with Blackberry Sauce

Recipe number 2 with blackberries:  this looks like a fancy, schnamnzy expensive restaurant
dessert...but it really only takes some basic cooking skills.  In order to make this recipe you will need a lemon zester, sifter and some ramekins.  And some type of roasting pan--a broiler pan could do in a pinch.  This recipe comes from the Dixie Crystals sugar website.  I was unable to find the Dixie Crystal brand in my area, so I used C & H Superfine sugar.

• 2 1/2 tablespoons Meyer lemon zest (zest from approximately 2 large lemons)
• 1 cup fine granulated sugar
• 1/2 cup cake flour
• 1/4 teaspoon salt
• 2 egg yolks
• 2/3 cup buttermilk
• 1/3 cup Meyer lemon juice (juice from approximately 3 large lemons)
• 3/4 teaspoon vanilla extract
• 3 egg whites

Puree

• 1 1/2 cups fresh or frozen blackberries (or berries of choice)
• 2-4 tablespoons fine granulated sugar

For filling

1. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
2. In a small bowl measure out sugar.
3. Add lemon zest and with your fingers or a spoon, and rub firmly, rubbing zest into sugar. 
4. Sift flour and salt into bowl with zested sugar and set aside.
5. In a mixing bowl, combine egg yolks, buttermilk and lemon juice until combined.
6. Turning speed to low,  slowly add sugar and flour and mix just until incorporated.  (Batter will be runny.)
7. In a separate bowl whip egg whites until stiff peaks form.
8. Add batter to whipped egg whites and gently fold the two into one another until mixed.
9. Place ramekins in a large roasting pan and fill with hot water around ramekins so that it reaches half way up sides.

1. Scoop batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they're golden brown and spring back when gently pressed.
2. Allow to cool slightly then invert onto a serving dish and serve with puree.
3. Garnish with whole berries and mint sprigs.

For puree

1. Using a stand blender, food processor or emersion blender, add berries and 2 tablespoons sugar and blend until smooth.  Taste and adjust sugar if needed.