Lemon Pudding
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Medium saucepan
- 1 Baking dish
- 1 zester or grater
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large eggs separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine sugar, flour, and salt.
- Gradually whisk in the milk until smooth.
- Whisk in the egg yolks, lemon juice, lemon zest, and melted butter until well combined.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the lemon mixture.
- Pour the mixture into a baking dish.
- Place the baking dish in a larger pan filled with hot water halfway up the sides of the dish.
- Bake for 40 minutes or until the top is golden and set.
- Allow the pudding to rest for 10 minutes before serving.
Notes
For the best results, make sure all your ingredients are at room temperature, as this will help the pudding set properly. When folding the egg whites into the lemon mixture, be gentle to preserve the airiness, which provides the pudding with its signature light texture. If you prefer a more intense lemon flavor, you can increase the lemon juice and zest slightly, but be cautious not to overpower the balance of flavors.
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