Traditional Lemon Pudding Delight

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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1 Review

This Traditional Lemon Pudding Delight is a bright and zesty dessert that perfectly balances sweet and tangy flavors. It's a classic comfort dish that brings a refreshing twist to any meal, making it perfect for spring and summer gatherings.

Ingredients for Traditional Lemon Pudding Delight

Granulated sugar adds sweetness and balances the tartness of the lemon. All-purpose flour helps thicken the pudding, giving it structure. The egg yolks add richness, while the egg whites are beaten to create the fluffy top layer. Unsalted butter adds creaminess and flavor depth. Whole milk contributes to the pudding’s creaminess. Freshly squeezed lemon juice and lemon zest are the stars, bringing that vibrant, tangy flavor. Finally, a pinch of salt enhances all these flavors.

Tips & Tricks

  • Use room-temperature eggs for easier separation and better volume when beating the whites.
  • Freshly squeezed lemon juice is key. Bottled juice just won’t cut it for this recipe.
  • If you're short on time, you can prepare this a day in advance and store it in the fridge.

Serving Suggestions

This lemon pudding is a treat on its own, but you could add a dollop of freshly whipped cream for extra indulgence. For a bit of texture, sprinkle some crushed shortbread cookies on top. It pairs beautifully with a fresh berry compote, which complements the lemony flavor with a hint of sweetness.

Frequently Asked Questions

Can I use a different type of milk?
Yes, you can substitute the whole milk with a lower fat option, but the pudding may be slightly less creamy.
How do I know when the pudding is done?
Check for a lightly golden top and a set pudding layer beneath. It should jiggle slightly but not be liquidy.

Traditional Lemon Pudding Delight Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and butter a 1.5-quart baking dish. This ensures that your pudding won't stick and will have a nice, even cook. In a large bowl, whisk together the sugar and flour. This dry mixture is the base of your pudding, providing sweetness and thickness.

In a separate bowl, beat the egg yolks before adding the melted butter, milk, lemon juice, and zest. Combine these wet ingredients thoroughly to ensure that the flavors are evenly distributed. Slowly add the wet ingredients to the dry mixture. Mix until just combined — you don’t want to overwork the batter.

Take out a clean bowl and beat the egg whites with salt until stiff peaks form. This might take a few minutes, so be patient. Gently fold these beaten egg whites into your lemon batter. Be careful not to deflate them; those air bubbles are what will give your dessert its characteristic lightness.

Pour the combined mixture into your prepared baking dish. Then, place this dish into a larger pan. Fill the larger pan with hot water until it reaches halfway up the sides of your baking dish. This water bath will help cook the pudding gently and evenly.

Pop it into the oven and bake for about 45 minutes. You're looking for a lightly golden top with a set pudding layer beneath. Allow it to cool slightly before serving, so the flavors meld together perfectly.

Why You'll Love This Recipe

  • A beautiful blend of creamy pudding and a light, fluffy texture — all in one dish.
  • Simple ingredients that are likely already in your kitchen.
  • Quick and straightforward preparation with a stunning result.
  • A versatile dessert that can be enjoyed warm or cold.

Ingredients

1 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs, separated
1/4 cup unsalted butter, melted
1 cup whole milk
1/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and butter a 1.5-quart baking dish.
2. In a large bowl, whisk together sugar and flour.
3. In a separate bowl, beat egg yolks and combine with melted butter, milk, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In a clean bowl, beat egg whites with salt until stiff peaks form.
6. Gently fold the egg whites into the lemon batter until no white streaks remain.
7. Pour the mixture into the prepared baking dish.
8. Place the baking dish in a larger pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
9. Bake for 45 minutes or until the top is lightly golden and the pudding layer is set beneath.
10. Allow to cool slightly before serving.

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