Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

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.
Most Helpful

The DH declared this as being the closest to my old recipe (long lost) and I honestly think it would have been if I hadn't mucked it up a bit (didn't really get the egg whites incorporated properly). I did only use the zest of 1 lemon and the 3 lemons gave me a cup of juice (1 lemon gave me half a cup). Baked for 45 minutes at 160C fan forced oven.

I'mPat October 01, 2008

This is one of those forms-a-3/4"-cake-layer-on-top puddings. It had to cool down to thicken up the lower pudding layer and after 3-4 hours the meringue was weeping. Or, it's quite possible I screwed something up. At any rate this was a lemon lover's delight, I just needed to schedule serving time correctly.

sugarpea February 14, 2006