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 tbsp unsalted butter, kept at room temperature
- 3/4 cup (180 ml) white sugar
- 3 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 eggs, separated (egg yolks in one bowl and egg whites in another)
- 1 cup (240 ml) milk
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 tbsp 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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 100