Lemon Pudding

Lemon Pudding created by NoraMarie

This is a yummy winter dessert. My all time favourite. The mix magically seperates during cooking, leaving a light fluffy pudding with sweet tangy sauce! I guarantee you'll make it again and again. All measurements are in metric.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Place egg yolks in a large bowl.
  • Add sugar and stir till smooth.
  • Add melted butter, flour and lemon rind, then stir in juice and milk.
  • Beat egg whites until soft peaks.
  • Gently fold into yolk mix.
  • Pour mixture into a well greased, deep oven proof dish.
  • (I use a souffle dish!) Bake 170 degrees celcius for 40-50 minutes.
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RECIPE MADE WITH LOVE BY

@Tomboy
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@Tomboy
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"This is a yummy winter dessert. My all time favourite. The mix magically seperates during cooking, leaving a light fluffy pudding with sweet tangy sauce! I guarantee you'll make it again and again. All measurements are in metric."
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  1. RonaNZ
    That was perfect. Just like I remember my mum making in the '70s. I halved the quantities and put it in two small souffle dishes, reduced cooking time to about 30 mins.
    Reply
  2. cfletcher
    This is the same recipe I have used for years. Whenever I want a light and impressive dessert, this is my standby.....it never fails to gets oohs and aahs from guests. The texture is heavenly and just slides down your throat as the sauce slowly follows. All I can say is if you love lemons then this is what you have been waiting for in a dessert!
    Reply
  3. honeychile
    2 of us finished the entire lot! I think I did something wrong because I got next to no sponge, just masses of silky, lemony delicious sauce... Didn't really mind though! You may need to increase the sugar a little if you've got a sweet tooth, but if you're like me and love tangy lemon it's perfect!
    Reply
  4. Megamuffin
    Made for friends for the first time today - they absolutely raved about it!!! Thank you so much for sharing this. It was delicious: very light sponge-type pudding with a tangy, gorgeous sauce underneath it - superb!!!
    Reply
  5. FlyYukon
    My grandmother used to make this when we visited her as a kid, but I think she misplaced her recipe, so I'm glad I found this one which is just right!
    Reply
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