Lemon Pudding – a delicious recipe with butter, lemons, caster sugar, eggs, baking powder, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/gas4.
2
Use 10g of butter to grease a 1 ltr ovenproof dish.
3
Beat the zest, remaining butter and sugar together with a electric whisk until light and creamy.
4
Add the lemon juice and egg yolks a little at a time, beating between each addition.
5
Sieve the baking powder, flour and a pinch of salt over and fold together.
6
Stir in the milk.
7
In a clean bowl, whisk the egg whites until soft peaks form, then fold into the other ingredients carefully.
8
Pour into the prepared dish.
9
Stand dish in a high sided roasting tin and pour boiling water in the tin to come halfway up the side of the dish.
10
Bake for 35 minutes, until puffed up and golden.
11
Serve at once with cream or ice cream.
527
kcal
Calories
28
g
Fat
59
g
Carbs
16
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: 85 g butter, softened, 4 lemons, juice and zest of, 150 g caster sugar, 4 eggs, separated, and more.
Yes, 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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