Irish Fluffy Lemon Pudding Recipes

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IRISH FLUFFY LEMON PUDDING

This is a wonderful dessert it has a fluffy top and a creamy lemon base. If you want a heavier lemon flavor increase the Zest.

Provided by Bergy

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6



Irish Fluffy Lemon Pudding image

Steps:

  • Cream the butter.
  • Add sugar and beat well.
  • Grate the rind of the lemons and squeeze out the juice, strain, set aside.
  • Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
  • Add the milk.
  • Whisk the egg whites stiff and fold gently into the batter.
  • Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
  • Dredge with Icing sugar (optional).
  • Serve with whipped cream (optional).

2 tablespoons butter
1/4 cup berry sugar (or Castor sugar)
2 lemons
2 eggs
1/2 cup flour
1 1/4 cups milk

FLUFFY LEMON PUDDING DESSERT

A piece of this fluffy dessert is pure heaven! We indulge in this yummy treat during the holidays, and I love it because you can make it in advance and keep it in the fridge until serving time.-Janice Hurd, Church Hill, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 10



Fluffy Lemon Pudding Dessert image

Steps:

  • In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.

Nutrition Facts : Calories 277 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 265mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup butter, melted
1 tablespoon sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
3 packages (3.4 ounces each) instant lemon pudding mix

IRISH LEMON PUDDING ADAPTED FROM IRISH TRADITIONAL COOKING RECIPE

Provided by á-10254

Number Of Ingredients 6



Irish Lemon Pudding adapted from Irish Traditional Cooking Recipe image

Steps:

  • Preheat oven to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. In a separate bowl, whisk the egg whites until stiff. Fold gently into the lemon mixture until incorporated. Pour into a 8-9 inch pie pan or cake pan. Bake for 40 minutes, or until very lightly browned and set. Sprinkle with powdered sugar and serve warm with freshly whipped cream. Note: I like to double the recipe and bake it in a 9 inch springform pan (with a baking sheet underneath, just in case of any drips). I like thicker layers of pudding, and I think it makes for a prettier presentation.

2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons, zested and juiced
1 1/4 cups milk

IRISH LEMON PUDDING TART RECIPE - (4.2/5)

Provided by á-51103

Number Of Ingredients 13



Irish Lemon Pudding Tart Recipe - (4.2/5) image

Steps:

  • 1.To make the crust, place the butter in a small saucepan over medium heat and melt it. In a large bowl whisk together the flour, sugar, and salt. 2.Pour in the melted butter and pull everything together with a wooden spoon or silicon spatula. Use your hands to completely incorporate all the bits and form a ball. 3.The dough will be smooth, soft, and pliable.Press it into the bottom and up the sides of an 8 or 9" tart pan (a springform pan is fine, too!), cover in plastic wrap, and refrigerate for about 30 minutes. 4.Preheat the oven to 350°F. Take the chilled dough out of the fridge and prick it all over with a fork. Bake for 10 minutes and then set aside while you prepare the filling. 5.In a large bowl cream the butter and sugar. Add the egg yolks and beat until fluffy. Place the egg whites in a medium bowl (one large enough that you can get the beaters of a hand mixer in it). 6.To the butter, sugar, and yolks add the lemon zest and juice. Beat until smooth. Add the flour and mix until just combined. 7.Slowly pour in the milk and mix completely -- the batter will be runny with bubbles appearing at the edges of the bowl. 8.Using the whisk attachments for your hand mixer (or an incredible amount of elbow grease) beat the egg whites until they form stiff peaks. They will look like meringue! 9.Fold the whites into the batter. You might not be able to fold it all in without it looking clumpy and lumpy. It's ok! You want those fluffy egg whites to stay that way. 10.Pour the batter into the crust and bake for 35-40 minutes. 11.Top with whipped cream and sprinkles. 12.Serve warm or cold. Note: The crust will come together quickly but does need to chill for about 30 minutes before baking. Be sure you allow yourself time for that or make the crust ahead.

For the Crust:
1/2 cup unsalted butter
1 1/4 cups all purpose flour
3 tablespoons granulated sugar
1/4 teaspoon table salt
For the Irish Lemon Pudding:
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
2 eggs, whites and yolks divided
2 large lemons, zested and juiced
1/2 cup all purpose flour
1 1/4 cups
Whipped cream and sprinkles to top!

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