Irish Fluffy Lemon Pudding Recipes

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.

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.

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).

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.