Bakedlemonpudding Recipes

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.

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.

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.

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine sugar and flour. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to the lemon mixture. In a small bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into lemon mixture. , Pour into a greased 1-qt. baking dish. Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• In a medium mixing bowl, combine sugar, flour and salt.
• Stir in lemon juice, zest, beaten egg yolks, butter and milk.
• In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
• Pour into buttered 6 cup casserole dish.
• Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.
• Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
• **During baking this separates into a cake-like topping with a lemon sauce beneath.

Steps:

• Preheat oven to 350 degrees F. Place 8 ramekins in cool water bath halfway up.
• Separate the eggs. Whisk the egg yolks in a large bowl with very soft butter. Add sugar, juice, milk, and the dry ingredients. Either whisk until smooth or use the paddle on an electric mixer.
• Hand whip the egg whites to medium peak. Since there is no sugar in them, it's quite easy to over whip them on the machine.
• With a hand whisk, fold whites into lemon mixture and pour immediately or ladle immediately into ramekins. Bake until lightly golden and semi-firm, about 15 minutes. Cool. Pudding may be served cold or room temperature. Serve topped with the Poppy Seed Cream.
• Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return them to the pot, cooking until it begins to "burble", stirring all the while. Remove immediately from pot. Finish with butter and cool.
• Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom.

Steps:

• Preheat oven to 350°F. Grease 1 qt. casserole. Beat egg whites with salt until peaks form when beater is raised. Slowly add 1/2 cup sugar; beat until stiff.
• Beat yolks with lemon rind, juice, and melted butter. Stir in 1/4 cup sugar mixed with the flour; add milk. Fold into beaten egg whites.
• Pour into casserole. Set in pan containing 1/2" hot water.
• Bake uncovered 55 - 65 minutes or until golden brown.