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Luscious Lemon Pudding
Nb persons: 9
Yield:
Preparation time:
Total time:
Source: Helen's Cook Book
1 Cup Granulated Sugar
3 T. All-Purpose Flour
3 Large Eggs Separated
1/4 Cup Unsalted Butter Melted
1 T. Lemon Rind Finely Grated
1/2 Cup Lemon Juice Fresh
1-1/2 Cups 2 % Milk
Method:
Heat oven to 350 Degrees. Butter an 8-inch square glass baking dish.
In a bowl, sift together sugar and flour and set aside. In the bowl of a stand mixer
fitted with a whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes
or until stiff peaks form. Transfer whites to another bowl and set aside. Place
egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on
medium 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 additions 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 half way up the side of the baking dish.
Bake in centre of oven for 50 to 55 minutes. The top two thirds will be cake
consistency and the bottom third will be pudding consistency.
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