Lemon Pudding Recipes

Steps:

• Preheat oven to 180°C.
• Grease a 4 to 6 cup casserole dish (deep sides).
• Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
• Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
• Pour into prepared casserole dish.
• Sauce - Sprinkle the mixture with the sugar and lemon rind.
• Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
• Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
• Serve with cream and or icecream.

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:

• 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:

• Preheat the oven to 325 degrees F. Butter the ramekins.
• In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
• In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
• Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.

Steps:

• Preheat the oven to 160°C.
• Wash the lemons well, remove the zest from two and then juice all three.
• Separate eggs.
• Whisk the egg whites until soft peaks form.
• Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
• Cream the butter with the rest of the caster sugar and the lemon zest.
• Add the egg yolks, then the flour, lemon juice and milk.
• Mix thoroughly.
• Add a little of the meringue mix, then gently fold in the remainder.
• Tip into a pudding basin.
• Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
• This will stop the base of the pudding from burning.
• Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.

Steps:

• Preheat oven to 350°F.
• Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
• Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
• Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
• Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
• Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
• Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
• Transfer to a rack.
• Serve warm or at room temperature.

Steps:

• Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
• Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
• Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
• Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
• Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
• While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

Steps:

• Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
• In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
• Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.

Steps:

• Whisk heavy cream, milk, and lemon pudding mix together in a bowl for 2 minutes. Let stand until soft-set, about 5 minutes. Pour pudding into the graham cracker pie crust.
• Combine lemon frosting and whipped topping in the bowl of a stand mixer. Mix on medium speed for 2 minutes. Spoon over the pudding layer. Garnish with lemon slices and mint leaves.
• Serve pie immediately or refrigerate for at least 1 hour for best flavor.

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

Steps:

• Heat the oven to 375F (190C) or Gas 4.
• Grease a baking dish or a pie dish generously.
• Sift the flour and salt on a plate, then cream the butter or margarine, sugar and grated lemon rind into a mixing bowl until it is soft and light. Crack the eggs and place the eggs into a separate bowl and beat them with a fork. Next, cream them into the mixture but before you place the last bit of the egg into the mixing bowl sift a little flour in.
• Then fold the remaining flour into the mixture and add the milk.
• Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.
• For the sauce,
• Place the cornflour and the sugar in a small bowl. You make the lemon juice by getting the juice out of 1 lemon then you place the lemon juice in a jug. Then fill hot water up to 1/2 pint mark or (300ml) then you add the liquid to the cornflour mixture and mix.
• Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.
• During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.

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:

• Open and sterilize 8 eggshells:
• Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use.
• With a small knife, tear any membrane remaining in bottoms of eggshells. Cover shells with 2 inches cold water in a 3-quart saucepan and add vinegar. Simmer over moderate heat, gently stirring occasionally and skimming off any debris, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Wipe shells inside and out gently with a dampened paper towel to clean completely.
• Make lemon pudding:
• Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Transfer pudding, covered, to refrigerator (reserve ice water).
• Make lemon curd:
• Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.
• Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.
• Assemble eggs:
• Arrange eggshells in an empty egg carton or eggcups. Spoon about 2 tablespoons lemon pudding into each eggshell and make a small well in center. Transfer lemon curd to a plastic bag, pressing out excess air. Snip off 1 corner of bag to create a 1/4-inch opening. Twisting bag firmly just above curd, pipe about 1 tablespoon into center of each egg to form "yolk." Serve puddings in shells with spoons, and with trompe l'oeil toasts if making.

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:

• In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
• Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
• Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
• To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.