Lemon Delicious

"On a quest to find the recipe I used to make years ago and the DH asked to make this one from Super Food Ideas July 2008, even though I knew it wasn't IT but he really enjoyed it and thought it was great, so I am posting but will continue my quest to find IT."
photo by Miss Fannie photo by Miss Fannie
photo by Miss Fannie
photo by Miss Fannie photo by Miss Fannie
photo by TasteTester photo by TasteTester
Ready In:
6 puddings




  • Preheat oven to 180 C (fan forced 160 C).
  • Grease six 1 cup capcity ovenproof dishes.
  • Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
  • Using an electric mixer, beat eggwhites on high speed until soft peaks form.
  • Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
  • Gently fold in remaining eggwhite.
  • Spoon mixture into prepared dishes.
  • Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
  • Bake for 25 to 30 minutes or until golden and set.
  • Dust with icing sugar mixture.

Questions & Replies

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  1. Miss Fannie
    This was a delightful dessert. I had a bite as soon as I pulled it from the oven. It was warm, lemony heaven.
  2. Sonya01
    I loved this i had 2 after lunch today. Made for Ed'n 9: MAKE MY RECIPE- Tag game
  3. Sydney Mike
    As with TasteTester, I used 4 large custard cups for this recipe & this very lemony dessert was AWESOME, but then we're lemon lovers, so. . . ~ I even used generously rounded measures of the lemon zest! Thanks, much, for a great lemon treat! [Tagged, made & reviewed in Maky My Recipe tag]
  4. TasteTester
    My sons love recipes with lemon, so this one caught my eye. It turned out beautifully browned after baking (and thank goodness they didn't rise up over the custard cups -- I only had 4 and filled them to the top). They came out with a cake-like layer on the top and a very pudding-like layer on the bottom. When I took them out of the oven, let them cool for about 20 minutes and served them, there was a crisp topping like a creme brulee; your spoon cracked through the top and made for a great texture with the other layers. After refrigerating the one that was left, the top crust got soft -- for the very best texture and taste I would recommend serving them before refrigerating them. Thanks for posting, Pat!


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