I\u2019m sharing my tasty lemon pudding recipe \u2014 a fragrant, lemon-forward dessert that\u2019s simple and quick to make, and always a crowd-pleaser!<\/p>\n
Yield: 4 servings
\nDifficulty: Easy
\nActive time: 15 min
\nTotal time: 1 hr 50 min (includes baking\/cooling)<\/p>\n
Ingredients
\n– Butter: 60 g
\n– Sugar: 300 g
\n– Eggs: 8
\n– All-purpose flour: 100 g
\n– Lemons: 4
\n– Milk: 500 ml
\n– Salt: 1 pinch<\/p>\n
Preparation<\/p>\n
Total time: 1 h 50 min
\n– Prep: 15 min
\n– Bake: 35 min<\/p>\n
1. Combine the base ingredients
\nSoften the butter until it\u2019s 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.<\/p>\n
2. Whip the egg whites
\nPlace the remaining egg whites in a clean bowl and beat them with a pinch of salt until stiff peaks form.<\/p>\n
3. Finish the batter
\nFinely 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.<\/p>\n
Grease an individual baking dish (about 15\u201320 cm) with butter, then pour in the batter.<\/p>\n
Baking
\nBake for 35 minutes at 170\u00b0C (about 340\u00b0F). When the pudding comes out of the oven, dust it with powdered sugar to help balance the lemon\u2019s acidity. Serve warm or at room temperature.<\/p>\n\n\n