Lemon Polenta Pudding – a delicious recipe with lemon, eggs, caster sugar, flour, polenta, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 C / 350 F. Grease six small-medium ramekins with vegetable oil spray
2
Place the sugar, plain flour, fine polenta, lemon zest and egg yolks in a big bowl and mix. Add the soft butter and lemon juice and stir. Slowly add the cup of milk to the batter and mix gently
3
Place the egg whites in a clean bowl, add the pinch of salt and whisk until soft peaks are formed. Gently fold the egg whites into the lemon mixture. Carefully transfer the mixture to the greased ramekins
4
Place gently into a deep oven tray and fill with hot water to about halfway up the tin. Transfer carefully to the oven and bake for 25 to 30 minutes until browned on the top
5
Leave to cool for about 10 minutes. Dust icing sugar on top and serve warm
289
kcal
Calories
10
g
Fat
43
g
Carbs
10
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 lemon, juice and zest, 2 large eggs, separated, 4 ounces caster sugar, 1 ounce plain flour, and more.
Yes, Lemon Polenta 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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