Meyer Lemon Pudding Dairy Free And Egg Free Food

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).

MEYER-LEMON PUDDING CAKE

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
• In a small bowl mix together the sugar and flour and set aside.
• In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
• In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
• Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
• Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
• Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
• Whip cream and a teaspoon of the sugar together and set aside.
• To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.