Jackson Pollock'S Lemon Pudding – a delicious recipe with butter, sugar, eggs, salt, flour, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0 F.
2
Grease a pudding dish or individual ramekins. In a bowl, cream together butter and sugar. Add egg yolks and flour, then lemon juice, mixing well after each addition. Add milk slowly.
3
In a separate bowl, beat egg whites and salt until stiff peaks form; fold into lemon mixture. Pour batter into pudding dish or spoon into ramekins, then cover securely.
4
Place dish or ramekins into a baking pan and add boiling water until it reaches halfway up the sides of the pudding vessel(s), being very careful not to get any water in the pudding.
5
Bake 30 to 40 minutes, or until the top of the pudding springs back when lightly pressed.
6
Serve warm with sauce from the pudding dish and whipped cream or ice cream.
310
kcal
Calories
12
g
Fat
39
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon butter, 1 scant cups sugar, 3 eggs, separated, 1 pinch salt, and more.
Yes, Jackson Pollock'S Lemon Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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