Lemon Puff Pudding from C&H Sugar Bag
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 6
Yields: 1 1-1/2 qt pudding
Ingredients
- 3 large eggs, separated
- 1⁄2 teaspoon kosher salt
- 7⁄8 cup sugar, divided
- 3 tablespoons butter
- 1⁄4 cup lemon juice
- 2 teaspoons grated lemon zest, lightly packed
- 1⁄4 cup flour
- 1 1⁄2 cups milk
Directions
- Grease a round 1.5 qt or 1.6 liter casserole dish (I use the small round white Corning Ware). You'll also need a shallow pan for the water bath, to set the casserole dish in 1" hot water in the oven while baking.
- Preheat oven to 325 degrees. Set water to boil in a tea kettle for the water bath.
- Grate the zest of 1 large lemon, being careful to get only the yellow rind and not the bitter white pith. Then juice the lemon. Set aside.
- Beat egg whites with salt until stiff, then gradually beat in 1/2 cup sugar. Set aside.
- Cream butter with 3/8 cup sugar. Add eggs, lemon juice and zest, and beat well. Sift the flour over and whisk smooth. Gradually whisk in the milk. Fold in egg whites 'til well-combined.
- Pour into greased casserole dish; set dish in shallow pan containing boiling water 1" deep. Bake in 325 degree oven for 50-60 minutes (go for 60 minutes if you can!), checking often in that last ten minutes to avoid burning top of cake.
- Serve warm.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off