I’m sharing my tasty lemon pudding recipe — a fragrant, lemon-forward dessert that’s simple and quick to make, and always a crowd-pleaser!
Yield: 4 servings
Difficulty: Easy
Active time: 15 min
Total time: 1 hr 50 min (includes baking/cooling)
Ingredients
– Butter: 60 g
– Sugar: 300 g
– Eggs: 8
– All-purpose flour: 100 g
– Lemons: 4
– Milk: 500 ml
– Salt: 1 pinch
Preparation
Total time: 1 h 50 min
– Prep: 15 min
– Bake: 35 min
1. Combine the base ingredients
Soften the butter until it’s spreadable, then whisk it together with the sugar until the mixture has a sandy texture. Separate 2 of the eggs, putting the yolks into the butter-and-sugar mix. Beat the yolks into the butter and sugar, then add the flour and blend with the whisk until smooth.
2. Whip the egg whites
Place the remaining egg whites in a clean bowl and beat them with a pinch of salt until stiff peaks form.
3. Finish the batter
Finely grate the lemon zest and squeeze the lemon juice. Stir the lemon juice into the batter along with the milk and whisk until combined. Gently fold the whipped egg whites into the batter using a spatula, taking care not to deflate them.
Grease an individual baking dish (about 15–20 cm) with butter, then pour in the batter.
Baking
Bake for 35 minutes at 170°C (about 340°F). When the pudding comes out of the oven, dust it with powdered sugar to help balance the lemon’s acidity. Serve warm or at room temperature.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.