Lemon pudding with zest and juice
4 servings
60 minutes
Lemon pudding with zest and juice is a refined dessert of European cuisine, featuring a delicate texture and refreshing citrus flavor. Its origin is linked to traditional British sweets where the lemon tartness harmonizes well with the softness of the pudding base. This pudding stands out for its lightness and airiness due to whipped egg whites, while the subtle aroma of lemon makes it particularly appealing. It is perfect as a conclusion to an exquisite dinner or a cozy tea time. The finished pudding is garnished with fresh zest and powdered sugar and served with sour cream or cream, adding extra creaminess. It is delightful both warm and chilled, and its tender consistency literally melts in your mouth, leaving a light citrus aftertaste.
1
Preheat the oven to 160 degrees.
2
Whip the butter with sugar (8–10 minutes). Add the zest and yolks and whip well again.
- Butter: 40 g
- Sugar: 165 g
- Lemon zest: 1 teaspoon
- Chicken egg: 2 pieces
3
Sift the flour with the baking powder into a bowl with the liquid ingredients, mixing until lumps disappear. Add lemon juice and milk, and whisk again. Whip the egg whites separately until soft peaks form. Gently fold the egg whites into the batter.
- Wheat flour: 2 tablespoons
- Baking powder: 0.5 teaspoon
- Lemon juice: 80 ml
- Milk: 250 ml
4
Grease the baking pan with butter. Pour in the batter and bake in the oven for 40 minutes until golden brown.
- Butter: 40 g
5
Sprinkle the ready pudding with zest and powdered sugar. Serve with sour cream or cream.
- Lemon zest: 1 teaspoon
- Powdered sugar: to taste
- Sour cream: to taste
- Cream: to taste