Lemon Pudding Dessert Food

WARM LEMON PUDDING CAKES

Steps:

• Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
• In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
• Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
• Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

EASY 'MAGIC' LEMON PUDDING (5 INGREDIENTS, NO EGGS)

Steps:

• Pre-heat the oven to 355F / 180C and grease a medium sized high-sided baking dish with butter.
• Mix together the flour, sugar and lemon zest in a medium bowl.
• Pour the milk / butter mixture into the dry ingredients and stir until well combined.
• Empty the batter into the baking dish.
• Mix the sauce ingredients together, then carefully pour over the batter in the baking dish. Bake for about 35 minutes or until the top is golden brown and the sauce starting to bubble around the sides.
• Take out of the oven, then leave for 10 to 15 minutes to allow the sauce to thicken slightly before serving.
• Sprinkle with icing sugar and serve immediately with vanilla ice cream (if you like).

FLUFFY LEMON PUDDING DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.

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.

OLD-FASHIONED LEMON PUDDING

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.

LEMON PUDDING

Steps:

• In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
• Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
• Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
• To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

LEMON PUDDING CAKES

Steps:

• Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
• In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
• In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.

LEMON PUDDING DESSERT

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.

NO BAKE LEMON LAYERED DESSERT

Steps:

• Finely crush the Golden Oreos in a food processor or with a Ziploc bag and rolling pin.
• In a medium bowl, mix the Oreo crumbs and the butter until well combined.
• Press the Oreo mixture into a 9x13 inch and then place in the refrigerator to set while you work on the other layers.
• In a medium bowl, whip the cream cheese until light and fluffy.
• Add the sugar and 2 Tbsp. of milk and mix well.
• Fold in 1 & 1/2 cups whipped topping.
• Spread the cream cheese mixture over the Oreo crust and return to refrigerator.
• In a medium bowl, combine the remaining 3 & 1/4 cup milk and lemon pudding and whisk until pudding begins to thicken.
• Spread the pudding mixture over the cream cheese layer and return to refrigerator for 5 minutes.
• Spread the remaining whipping topping over the pudding layer and top with the lemon zest.

LEMON SELF-SAUCING PUDDING (LEMON SURPRISE PUDDING)

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, 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 soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.

LEMON PUDDING RECIPE

Steps:

• Directions:Whisk together cornstarch and sugar in a medium size saucepan. Add milk in small quantities while whisking constantly. Whisk it until it's smooth and there are no bubbles and lumps.Add beaten egg yolk, grated lemon peel and salt and stir well.Put saucepan on stove top and cook on medium heat until it is thick and starts to coat back of the spoon. Stir constantly to avoid any lumps and prevent sticking. (See tip below.)Remove saucepan from heat and stir in butter and lemon juice.Strain if necessary and pour into 2 individual serving dishes or 1 large bowl.Let it cool at room temperature.You can either serve it at room temperature or cover it with a plastic wrap and put in a refrigerator for approx 2 hours to set and chill.Chilled lemon pudding is ready for serving.

LEMON DELICIOUS SELF SAUCING PUDDING

Steps:

• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
• Beat in the egg yolks one by one.
• Beat in the lemon juice, plain flour and full cream milk. Set aside.
• Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.
• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
• With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
• Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
• In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.

GREEK YOGURT LEMON PUDDING

Steps:

• Wash the lemon. Remove the lemon zest with a microplane, zester or grater, and set aside.
• Juice the lemon.
• In a large mixing bowl, whisk together the lemon juice, lemon zest and sweetened condensed milk to combine thoroughly.
• Add the yogurt and whisk to combine.
• You can eat the pudding right away, but if you have time, let it chill for at least half an hour in the refrigerator so the pudding thickens and the flavors blend together.
• Spoon into individual serving dishes and top with fresh fruit, such as berries, kiwi, grapes or orange segments with the skin and pith removed.

HOMEMADE LEMON PUDDING RECIPE WITH FRESH LEMONS

Steps:

• In a large sauce pan, combine sugar and corn starch. Whisk lightly to mix.
• Pour in milk and add beaten egg yolks.
• Add salt and lemon zest.
• Cook over medium heat, stirring constantly, until mixture is thickened and coats the back of the wooden spoon easily.
• Remove from heat.
• Pour in lemon juice and add butter.
• Stir until well mixed and butter is melted.
• Push through wire strainer if desired to remove lumps
• Chill your lemon pudding at least 2 hours and serve!

LEMON DELICIOUS PUDDING

Steps:

• Preheat the oven to 180°C. Lightly butter a medium ovenproof serving dish.
• In a bowl combine the butter and sugar and whisk with an electric beater for 3-4 minutes until light and fluffy. Add egg yolks and beat for a further 2-3 minutes until thick. Fold in the lemon zest, flour and milk then stir in the lemon juice.
• Whisk the egg whites until they form firm, white peaks then fold into the creamed mixture. Pour into the greased dish and bake for 45-50 minutes or until puffed and golden.
• Dust with icing sugar and serve with vanilla ice cream.

LEMON LUSH RECIPE

Steps:

• Begin by crushing your Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.
• Press into the bottom of a 9x13 pan, spreading out to cover the entire bottom of the pan.
• In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip. Blend well and pour over your Lemon Oreo Crust.
• In another bowl, make the pudding by adding your milk and instant pudding to your bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
• Top off with the rest of your Cool Whip or whipped cream.
• Refrigerate at least 1 hour before serving. Add lemon slices and ENJOY!

21 OF THE BEST INSTANT PUDDING DESSERTS

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

LEMON PUDDING DESSERT

Steps:

• Cruch crackers and mix with oleo.
• Press in a large cake pan.
• Bake 350 for 5 minutes.
• Mix cream cheese, powered sugar and 2/3 cup cool whip.
• Spread over graham cracker crust.
• Prepare pudding using 3 cups milk.
• Place over cream cheese mixture.
• Put rest of cool whip over pudding garnish with nuts.
• Chill.

27 EASY LEMON DESSERT RECIPES

Steps:

• Start by preheating your oven to 350 degrees F and line a 9x13 baking dish with a nonstick barrier like parchment paper, aluminum foil, or cooking spray.
• Unroll 1 can of crescent roll dough and press along the bottom of the baking dish so it's even all the way across and touches all of the edges of the pan.
• In a mixing bowl combine 1 ½ lemon worth of zest and the juice of 2 lemons. Add the cream cheese and ½ cup of sugar to the bowl and beat with an electric mixer until fluffy and smooth. Spread evenly over the crescent dough.
• Mix the remaining zest and 3 tablespoons of sugar. Layer the second can of crescent dough in the same fashion as the first on top of the cream cheese mixture. Brush melted butter over this layer and top with sugar and zest mixture.
• Bake for around 30 minutes until the top is brown, golden, and crispy. Remove from oven and cool for at least 20 minutes. Cut into even squares and then move the bars to the fridge to continue to chill and set, for at least 1 hour.

LEMON CREAM CHEESE PUDDING DESSERT

Steps:

• Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
• In a small microwave safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into an ungreased 13x9-inch pan. Place in the refrigerator until needed.
• Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
• In a stand mixer or with a hand-held blender, beat the cream cheese and lemon zest until creamy. Add the pudding to the cream cheese and beat on medium until creamy and well combined. Pour onto prepared crust and smooth into an even layer.
• Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

CITRUSY LEMON PUDDING RECIPE

Steps:

• Heat the oven to 180°C. Whisk together the egg and sugar with a hand-held electric mixer, until pale and doubled in size.
• Stir in the lemon zest, juice and the milk. Fold in the flour. Pour the mixture into 2 greased individual ovenproof dishes.
• Bake for 15 mins, until risen, and when a cocktail stick is inserted into the centre of the pudding, it comes out clean.

LEMON JELLO PUDDING DESSERT

Steps:

• add 2cups of boiling water to lemon jello.
• add can of pears (mashing the pears a little) with liquid to the jello.
• refrigerate until firm, about 3 hours.
• remove from refrigerator and fold in cool whip.
• refrigerate until needed.
• serve in any type of dessert dish.