Lemon Buttermilk Pudding Cake

We do love to entertain.  Had 2 couples over this past weekend to eat, drink and listen to music.  Can’t beat it.  I made a duck dish from Vintage that I had made for the family before.  Second time is a charm. 

Besides a mixed batch of wasabi nuts and some fresh
radishes served with kosher salt and I made up something based on a avacado mash we had out West this spring. 
Avocados mixed with sliced jalapenos and lots of wasabi, fresh squeezed lemon and a tad of wasabi oil that I found (not necessary).  I served this over a sourdough crisps and seared tuna.  Really light and the punch of wasabi kicks in after the fact. 

Dessert was new.  Lemon Buttermilk Pudding Cake.  A total winner. 

1 1/2 cups buttermilk
1 cup sugar (divided in two)
4 large egg yolks, 3 egg whites
1/3 cup fresh squeezed lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter melted
1/8 t. kosher salt

Preheat oven to 350.  Butter a 8 by 8 by 2 inch glass baking dish.
 
In a blender (swear) blend the buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter and salt until smooth.  Transfer this to a medium bowl. 
With an electric mixer, beat the egg whites until soft peaks.  Then add in the remaining 1/2 cup sugar gradually and beat until stiff but still wet. 
Gently fold the buttermilk mixture into the egg whites, do it in 3 additions.  The batter will be runny but that is okay.
Pour into the butter dish and set the dish in a bigger baking pan.  Pour hot water into the bigger baking pan until water is half way up the sides of the glass dish containing the mixture.  Bake at 350 for about 45 minutes or until the top is browned and the center is springy to the touch.
Put in the refrigerator for at least 3 hours or up to 6 and serve cold.  Served with small bowls and top with mixed berries.