Lemon pudding recipes
Our top 3 of 4 Lemon pudding recipes
Ingredients
- 1 cup sugar
- 1 tsp. plain flour
- pinch salt
- 2 eggs
- 1 cup milk
- 2 tbsp. butter
- 1 rind and juice of lemon
Method
- Blend flour, sugar and salt. Mix in egg yolks, add milk, lemon juice and rind. Beat thoroughly. Add melted butter. Fold in stiffly beaten egg whites.
- Stand in a tray of water and bake at reg.4 for approx. 1 hour
Ingredients
- BASE
- 10 Digestive Biscuits. crushed
- FILLING
- 1 Large tin Condensed milk
- equal quantity double cream
- 2 Large Lemons grated zest and juice
- 8 ins round flan dish
Method
- Grease the flan dish, mix the melted butter thoroughly with the crushed digestive biscuits, press firmly and neatly into the base and sides of the fluted flan dish, bake for 10 minutes in oven at 180c remove and allow to cool. In a large bowl combine the condensed milk,double cream, zest and juice of the two lemons, (as a variation lime zest and juice can be added in place of some of the lemon.) Stir well and the mixture will begin to thicken. Pour into the cooled biscuit base and leave to chill in the fridge. To serve, decorate with a few red currants, or sliced strawberries placed in the centre. Serve and enjoy, this is such an easy and quick dish to make, but the taste is oh so good. Enjoy!!!!!
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Add commentIngredients
- 90g granulated sugar
- 30g plain flour
- 2 eggs. separated
- 15g butter
- 1 lemon rind
- 4 tbsp lemon juice
- 250ml milk
Method
- 1 - Preheat oven to 180c.
- 2 - Sift sugar and flour together into a bowl.
- 3 - Stir in the egg yolks, butter and lemon rind and juice. Beat together well.
- 4 - Stir in the milk and whisk well.
- 5 - Whisk the egg whites until stiff and fold in well.
- 6 - Spoon mixture into an 1 litre ovenproof serving dish.
- 7 - Put the dish into a raosting tin half-filled with water and bake in oven for 35 minutes.
- 8 - Serve immediately.
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