Lemon Pudding with Sauce




3 tbsp. flour
1 tbsp. butter
2 eggs, separated
1 cup milk
3/4 cup granulated sugar
1 lemon, zest and juice


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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