Description
This sweet lemon pudding offers a delightful balance of creaminess and tartness, making it a comforting and easy-to-bake dessert.
Ingredients
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- 1 tablespoon unsalted butter, kept at room temperature
- 3/4 cup white sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs, separated (egg yolks in one bowl and egg whites in another)
- 1 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter and set aside.
- In a bowl, whisk together the sugar and butter until creamy and smooth.
- Add the egg yolks to the sugar mixture and beat until well combined.
- In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. Gradually add these dry ingredients to the sugar mixture, mixing until just combined.
- Stir in the milk, lemon juice, and lemon zest until the batter is smooth.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the lemon batter, being careful not to deflate them.
- Pour the batter into the prepared baking dish. Place the dish in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake in the preheated oven for 30 minutes, or until the top is lightly golden and the pudding is set.
- Remove from the oven and let it cool slightly before serving. Enjoy warm or chilled.
Notes
For a more intense lemon flavor, increase the lemon zest. This pudding can be served warm or chilled, depending on your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer a smoother texture, strain the lemon juice before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 100