LEMON PUDDING
Steps:
- Preheat oven to 350 degrees. Lightly butter a 2 quart shallow dish such an 9 inch square baking pan and set aside. Beat the butter until soft then gradually add the sugar, beating until well blended. Beat in the yolks one at a time, then add the milk, salt, flour, lemon zest and juice and beat to mix thoroughly. (Don't worry if the mixture looks curdled). Beat the egg whites with a pinch of salt until they form soft peaks. Then lighten the lemon egg mixture with 1/4 of the beaten egg whites, then fold the remaining egg whites into this lightened batter. Turn this mixture into the prepared baking pan and set it in a larger baking pan. Pour in enough boiling water to come half way up the sides of the baking dish with the pudding and bake for 50 minutes to an hour. The custard will separate into a soft custardlike mixture on the bottom and a cakier spongy like texture on the top. (If the top begins to brown after 35 minutes of baking loosely cover the top with buttered foil.) Serve warm or chilled with or without whipped cream.
LEMON PUDDING
This is a yummy winter dessert. My all time favourite. The mix magically seperates during cooking, leaving a light fluffy pudding with sweet tangy sauce! I guarantee you'll make it again and again. All measurements are in metric.
Provided by Tomboy
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place egg yolks in a large bowl.
- Add sugar and stir till smooth.
- Add melted butter, flour and lemon rind, then stir in juice and milk.
- Beat egg whites until soft peaks.
- Gently fold into yolk mix.
- Pour mixture into a well greased, deep oven proof dish.
- (I use a souffle dish!) Bake 170 degrees celcius for 40-50 minutes.
Nutrition Facts : Calories 382.9, Fat 13.1, SaturatedFat 6.8, Cholesterol 210.6, Sodium 155, Carbohydrate 59, Fiber 0.3, Sugar 50.7, Protein 9
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
LEMON PUDDING
Categories Milk/Cream Citrus Egg Dessert Freeze/Chill Quick & Easy Vinegar Lemon Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (dessert) servings
Number Of Ingredients 16
Steps:
- Open and sterilize 8 eggshells:
- Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use.
- With a small knife, tear any membrane remaining in bottoms of eggshells. Cover shells with 2 inches cold water in a 3-quart saucepan and add vinegar. Simmer over moderate heat, gently stirring occasionally and skimming off any debris, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Wipe shells inside and out gently with a dampened paper towel to clean completely.
- Make lemon pudding:
- Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Transfer pudding, covered, to refrigerator (reserve ice water).
- Make lemon curd:
- Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.
- Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.
- Assemble eggs:
- Arrange eggshells in an empty egg carton or eggcups. Spoon about 2 tablespoons lemon pudding into each eggshell and make a small well in center. Transfer lemon curd to a plastic bag, pressing out excess air. Snip off 1 corner of bag to create a 1/4-inch opening. Twisting bag firmly just above curd, pipe about 1 tablespoon into center of each egg to form "yolk." Serve puddings in shells with spoons, and with trompe l'oeil toasts if making.
FASTEST EVER LEMON PUDDING
Being short of time needn't stop you making your own pudding. This microwave-friendly sponge is ready in 10 minutes and can easily be a chocolate pud too
Provided by Good Food team
Categories Dessert, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
- Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.
Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.75 milligram of sodium
LEMON PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
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 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
LEMON SPONGE PUDDING
You'll want to pucker up and kiss the cook once you try this comforting pudding bursting with fresh lemon flavor! "It's wonderful served warm," confides Evelyn Kating of Pryor, Oklahoma," and impossible not to scrape the bowl!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups., Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar. Serve immediately.
Nutrition Facts :
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.
EASY LEMON SELF SAUCING PUDDING
Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).
Provided by ImPat
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C.
- Grease a 4 to 6 cup casserole dish (deep sides).
- Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
- Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
- Pour into prepared casserole dish.
- Sauce - Sprinkle the mixture with the sugar and lemon rind.
- Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
- Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
- Serve with cream and or icecream.
Nutrition Facts : Calories 354.1, Fat 7.3, SaturatedFat 4.4, Cholesterol 19.5, Sodium 68.9, Carbohydrate 69.2, Fiber 1, Sugar 42.5, Protein 4.4
LEMON SPONGE PUDDING
As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
- In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
- Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.
More about "lemon pudding food"
LEMON-BUTTERMILK PUDDING RECIPE - CHERYL DAY | FOOD & WINE
From foodandwine.com
HOMEMADE SUGAR FREE LEMON PUDDING RECIPES
From tfrecipes.com
LEMON PUDDING CAKE - JO COOKS
From jocooks.com
LEMON PUDDING RECIPES - BBC GOOD FOOD
LEMON PUDDING - EASY, DELIGHTFUL PUDDING - PENNY'S RECIPES
From pennysrecipes.com
LEMON SAUCE FOR BREAD PUDDING - RECIPES | COOKS.COM
From cooks.com
JELLO LEMON PUDDING MIX RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON PUDDING COOKIES - SAVVY SAVING COUPLE
From savvysavingcouple.net
CAN USE LEMON FLAVORING WITH INSTANT PUDDING - ALL ...
From therecipes.info
LEMON PUDDING RECIPE - HEALTHY LEMON FLAVOURED DESSERT IN ...
From foodviva.com
10 BEST LEMON PUDDING DESSERT RECIPES - YUMMLY
From yummly.com
LEMON PUDDING RECIPE | DR. MCDOUGALL
From drmcdougall.com
HOMEMADE FRESH LEMON PUDDING - TURNING THE CLOCK BACK
From turningclockback.com
LEMON PUDDING CAKE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
LEMON SURPRISE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
EASY LEMON PUDDING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LEMON MOUSSE- ONLY TWO INGREDIENTS! - MAMA LOVES FOOD
From mamalovesfood.com
WARM LEMON PUDDING CAKES - ONCE UPON A CHEF
From onceuponachef.com
4-INGREDIENT LEMON PUDDING [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
LEMON MERINGUE PUDDING SQUARES - CANADIAN LIVING
From canadianliving.com
LEMON PUDDING - MRFOOD.COM
From mrfood.com
LEMON PUDDING CAKE | RICARDO
From ricardocuisine.com
LEMON PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON SUPREME CAKE WITH PUDDING - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST INSTANT LEMON PUDDING RECIPES | YUMMLY
From yummly.com
LEMON CURD PUDDING | JAMIE OLIVER RECIPES
From jamieoliver.com
LEMON STEAMED PUDDING RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
OLD-FASHIONED CREAMY LEMON PUDDING RECIPE - SUNSET
From sunset.com
SUPER EASY LEMON DELICIOUS PUDDING | WINTER DESSERT - BAKE ...
From bakeplaysmile.com
BEST LEMON PUDDING CAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEMON SELF SAUCING PUDDING (LEMON SURPRISE PUDDING)
From olivemagazine.com
2-INGREDIENT LEMON PIE RECIPE: NO JOKE! THIS CREAMY NO ...
From 30seconds.com
SELF SAUCING LEMON PUDDING - QUICK, EASY, COMFORTING ...
From sugarsaltmagic.com
LEMON PUDDING CAKES (8 EASY INGREDIENTS) - SALLY'S BAKING ...
From sallysbakingaddiction.com
LEMON PUDDING RECIPE - 3 INGREDIENTS! - RACHEL COOKS®
From rachelcooks.com
LEMON PUDDING COOKIES - MAMA LOVES FOOD
From mamalovesfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love