Reminiscent of souffle, lemon pudding is a combination of melt-in-your-mouth spongy cake with a layer of cream. I have all the ingredients on hand any given day, and can quickly whip it together with no special prep. The layers separate on their own, with the cream collecting at the bottom. I’ve been making it for quite sometime but since it’s not a particularly photogenic dessert, I never liked the images I took.
I still feel that my current photos don’t do justice to this amazing dessert but until I perfect my food styling skills, I’m just rolling with it. The combination of lemon and vanilla, sponge cake and cream is out of this world delicious, and this lemon pudding doesn’t last longer than one sitting.
HOW TO MAKE LEMON PUDDING
Ingredients
Zest and juice of 2 lemons
1/2 cup sugar + 2 tablespoons
4 tablespoons butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon turmeric powder
3 eggs, whites and yolks separated
1 cup whole milk
1/2 cup flour (I use all-purpose einkorn)
1/4 teaspoon salt
Equipment
Mixer (standup one with a whisk attachment, or hand-held)
Blender
Large mixing bowl
Spatula
Large souffle dish (I use this ramekin) or any 2-quart baking dish
A dish large enough to fit your souffle dish (for water bath) – I use a double tin foil pan
Instructions
Pre-heat oven to 350ºF.
In a blender, process zest and juice of 2 lemons, 1/2 cup sugar, 4 tablespoons butter, 2 teaspoon vanilla extract, 1/2 teaspoon turmeric, 3 egg yolks, 1/2 cup flour and 1/4 teaspoon salt.
Transfer the liquid mixture into a large bowl.
Using a mixer, whisk egg whites and 2 tablespoons sugar on medium high until stiff peaks form. Don’t over beat.
Gently fold egg whites into the lemon liquid with a spatula.
Take care to not over mix, you should still see some chunks of egg whites.
Transfer to the souffle dish.
Place the souffle dish into a large dish. Fill it with hot water to cover half of the souffle dish.
Bake for 45 minutes.
Serve warm or cold.
Lemon Pudding {self-saucing}
Ingredients
- Zest and juice of 2 lemons
- 1/2 cup sugar + 2 tablespoons
- 4 tablespoons butter room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon turmeric powder
- 3 eggs whites and yolks separated
- 1 cup whole milk
- 1/2 cup flour I use all-purpose einkorn
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 350ºF.
- In a blender, process zest and juice of 2 lemons, 1/2 cup sugar, 4 tablespoons butter, 2 teaspoon vanilla extract, 1/2 teaspoon turmeric, 3 egg yolks, 1/2 cup flour and 1/4 teaspoon salt.
- Transfer the liquid mixture into a large bowl.
- Using a mixer, whisk egg whites and 2 tablespoons sugar on medium high until stiff peaks form. Don't over beat.
- Gently fold egg whites into the lemon liquid with a spatula.
- Take care to not over mix, you should still see some chunks of egg whites.
- Transfer to the souffle dish.
- Place the souffle dish into a large dish. Fill it with hot water to cover half of the souffle dish.
- Bake for 45 minutes.
- Serve warm or cold.
Notes
1 comment
Haha, I love self-saucing lemon pudding, I’ve also been making it for years, but can’t take good photos of it to put it on my blog.
Your recipe sounds similar, except the turmeric, I will try it sometime.