Mix flour, butter, egg yolks, sugar, zest and juice in a bowl. If your lemon is small and doesn't have much juice, feel free to augment with a few drops of lemon concentrate. Add milk and stir until smooth. Whip egg whites until moderately stiff. Fold into lemon mixture. Pour into a greased 1-1/2 quart dish. Place dish in a wider dish with some water in it (bain-marie) Bake at 350°F for between 35 and 40 minutes, or until top is lightly golden and pudding doesn't jiggle too much when you shift it. Allow to cool slightly. Serve warm or cold.
Instructions
Mix flour, butter, egg yolks, sugar, zest and juice in a bowl. If your lemon is small and doesn't have much juice, feel free to augment with a few drops of lemon concentrate. Add milk and stir until smooth. Whip egg whites until moderately stiff. Fold into lemon mixture. Pour into a greased 1-1/2 quart dish. Place dish in a wider dish with some water in it (bain-marie) Bake at 350°F for between 35 and 40 minutes, or until top is lightly golden and pudding doesn't jiggle too much when you shift it. Allow to cool slightly. Serve warm or cold.
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