Lemon Puddings – a delicious recipe with butter, sugar, lemons, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Lightly grease 4 ramekins (8 oz).
2
Cream butter, 1/2 the sugar and lemon zest until light and fluffy. Beat in egg yolks and flour. Gradually beat in lemon juice and milk until well combined. Whip egg whites to soft peaks then gradually add remaining sugar and whip until mixture is thick and glossy. Gently fold through lemon mixture. Distribute between prepared ramekins.
3
Transfer ramekins to a deep roasting pan. Fill pan with boiling water until it comes halfway up the sides of the ramekins. Bake for 30-35 mins, until firm and golden. Dust with powdered sugar. Serve with vanilla sauce. Garnish with lemon zest, if desired.
455
kcal
Calories
22
g
Fat
52
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 9 ingredients. The key ingredients include: 3 1/2 tablespoons butter, 3/4 cup granulated sugar, 2 lemons zested and juiced, 4 eggs separated, and more.
Yes, Lemon Puddings 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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