Cream Lemon Pudding
5 servings
45 minutes
Creamy lemon pudding is a delicate dessert that combines fresh citrus flavor with a velvety texture. Its origins trace back to Italian cuisine, where such light and airy desserts are valued for their sophistication. The pudding is based on fragrant lemon zest and juice, giving it a subtle tartness balanced by the sweetness of sugar and the softness of melted butter. During baking, it acquires an airy structure while the bottom layer remains creamy. This dessert perfectly complements a festive dinner when served warm or chilled, adorned with fresh berries or a mint leaf. Creamy lemon pudding is a true embodiment of refinement and harmony of flavors that leaves a pleasant aftertaste and the desire to try it again.
1
First, mix the butter, sugar, and zest.
- Clarified butter (ghee): 3 tablespoons
- Sugar: 100 g
- Lemon: 1 piece
2
Next, lemon juice, yolk, flour, milk (whisk after adding each of the listed ingredients).
- Lemon: 1 piece
- Chicken egg: 2 pieces
- Wheat flour: 4 tablespoons
- Milk: 200 ml
3
Beat the egg whites until stiff peaks form and gently fold them into the first mixture until smooth.
- Chicken egg: 2 pieces
4
Pour the pudding into molds and place them in a larger dish filled with boiling water, so that the water level reaches the middle of the pudding molds (this amount of ingredients makes 5-6 molds).
5
Place in a preheated oven at 180 degrees for 30 minutes.
