LEMON DELICIOUS PUDDING
Lemon delicious pudding is a light as a feather and airy sponge, cooked above a creamy puddle of delicious lemon curd sauce. Winner, winner!
Provided by Recipe Winners
Time 55m
Number Of Ingredients 8
Steps:
- heat oven to 180c (355f) on bake, not fan
- lightly butter a 22cm (8 1/2 inch) square baking dish
- combine the butter, sugar and zest in a bowl and beat till well mixed (2-3 minutes)
- add the lemon juice, egg yolks, flour and milk and beat until well mixed (it may look a little curdled, but that's ok)
- in a separate bowl whisk the egg whites until firm, but not stiff and glossy
- gently fold the egg whites through the batter taking care not to beat it - see notes
- pour mixture into your baking dish
- place dish in a pan and pour boiling water until water is half way up the sides of the dish
- cook on middle shelf of the oven for 35-40 minutes until the top is lightly browned and there is a gooey lemon curd below
- remove from oven and lightly dust with icing sugar
- serve hot or cold with cream or ice cream
- enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
VANILLA PUDDING WITH LAYERED LEMON CURD
Balance rich vanilla custard with tangy lemon curd.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth.
- Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the lemon curd and topping with some of the lemon curd as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
LEMON PUDDING DESSERT
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. -Muriel DeWitt, Maynard, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.
Nutrition Facts : Calories 348 calories, Fat 20g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 305mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON PUDDING CAKE I
This is a family favorite for over 50 years. It makes a sauce on the bottom
Provided by Cali
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
- Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
- Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
HOMEMADE LEMON PUDDING
This lush lemony dessert is far superior to anything from a box mix and just easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 9
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, lemon zest, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). Whisk lemon juice into chilled pudding. To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 357 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
LEMON AND VANILLA PUDDLE PUDDING
This dessert from BBC Good Food is what they refer to in North America as a pudding cake - a cake layer forms while baking with a lovely pudding-like sauce on the bottom. We just love these!
Provided by Irmgard
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F.
- Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
- Add the lemon juice, egg yolks, flour, milk and vanilla one by one until you have a smooth batter.
- Whisk the egg whites until firm but not stiff and fold the mixtures together.
- Pour into a buttered ovenproof souffle or baking dish and put in a baking tray half filled with hot water.
- Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.
- Serve hot with or without vanilla ice cream or whipped cream.
Nutrition Facts : Calories 434.7, Fat 16.1, SaturatedFat 9, Cholesterol 174.8, Sodium 173.3, Carbohydrate 66.2, Fiber 0.8, Sugar 51.3, Protein 8.4
MAGIC LEMON PUDDING
Light, luscious, magic lemon pudding. Very quick and easy to do. Delicious for adults and great fun for the kids to make.
Provided by Cheeki_lass
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the Flour, butter, 100g of sugar, lemon rind and the 2 eggs in a bowl or mixer.
- Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
- Put the juice of a lemon in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
- Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
- Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now be golden and firm on the top and the sauce will be on the bottom.
- Serve with Yoghurt or Cream. Enjoy!
Nutrition Facts : Calories 504, Fat 22.9, SaturatedFat 13.6, Cholesterol 146.4, Sodium 214.2, Carbohydrate 69.5, Fiber 1, Sugar 44.2, Protein 6.7
EASY LEMON PUDDING
Make and share this Easy Lemon Pudding recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On med-hi heat, bring sugar and water to a boil.
- Mix cornstarch, lemon juice and lemon extract.
- Stir into boiling mixture.
- Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
- Quickly stir this into the hot mix.
- Spoon into dessert cups.
- Chill.
- If you prefer you can put the mix into a baked pie shell, and cover with meringue.
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