Luscious Lemon Pudding

"This is the recipe by Glo McNeill, 82, of Lunenburg, N.S. that won the grand prize on the Canadian Show 'Recipe to Riches', by Food Network Canada. She said the recipe was inspired by her childhood in post-war England and the happy memories that thoughts of her mom’s lemon curd still evoke. The Grand Prize took the cash prize 'cake' in Canadian game show history, winning not only $250,000, but also it will become a President's Choice product! What's really decadent about this recipe is that the top two-thirds will be cake consistency and bottom third will be pudding consistency."
photo by Brandy A. photo by Brandy A.
photo by Brandy A.
Ready In:
1hr 12mins




  • Heat oven to 180 C (350 F). Butter a 2-l (8-inch) square glass baking dish.
  • In a bowl, sift together sugar and flour; set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside.
  • Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
  • Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish.
  • Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency.
  • Makes 9 servings.

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  1. This turned out exactly how it stated it would. A nice airy cake-like consistency on top and creamy lemon pudding on the bottom. It has a nice sweet/tart balance.
  2. After seeing the program I couldn't wait to try the pudding, and as soon as it was available in the store I took some home. The commercial version was just ok, and frankly I was surprised it was a winning dessert. When I found the recipe on the net I had to give it another try, and I am glad I did.<br/><br/>Homemade is amazing. Super easy to make and well worth the few minutes it takes to put it together. Perfect balance between sweet and sour.


I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
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