“I found this recipe from a website ages ago, but it is all faded I can't see the link anymore. Been making this pudding for years with great success....which explains the faded website link. If you are a fan of lemons, I think you will like this unique sweet.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 160°C.
  2. Wash the lemons well, remove the zest from two and then juice all three.
  3. Separate eggs.
  4. Whisk the egg whites until soft peaks form.
  5. Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
  6. Cream the butter with the rest of the caster sugar and the lemon zest.
  7. Add the egg yolks, then the flour, lemon juice and milk.
  8. Mix thoroughly.
  9. Add a little of the meringue mix, then gently fold in the remainder.
  10. Tip into a pudding basin.
  11. Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
  12. This will stop the base of the pudding from burning.
  13. Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.

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