Traditional recipes

Lemon Pudding

Lemon Pudding

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  • 1 Tablespoon butter
  • 1 scant cup sugar
  • 3 eggs, separated
  • 1/3 Cup all-purpose flour
  • Juice of 1 lemon
  • 1 Cup milk
  • Pinch of salt


Preheat the oven to 350 degrees F. Grease a pudding dish or individual ramekins.

In a bowl, cream together the butter and sugar, add the egg yolks and flour, then the lemon juice, mixing well after each addition. Add the milk slowly. In a separate bowl, beat the egg whites and salt until stiff peaks form; fold into the lemon mixture. Pour the batter into the pudding dish or spoon into ramekins and cover securely. Place the dish or ramekins in a baking pan and add enough boiling water to come halfway up the side of the pudding vessel(s), being very careful not to get any water in the pudding. Bake until the top of the pudding springs back when lightly pressed, 30 to 40 minutes.

Serve warm with sauce from the pudding dish and whipped cream or ice cream.

Nutritional Facts


Calories Per Serving230

Folate equivalent (total)33µg8%

Riboflavin (B2)0.2mg12.4%

Lemon Pudding - Recipes

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From the kitchen of One Perfect Bite. Today's recipe is for an old-fashioned pudding that lemon-lovers will really enjoy. I want to emphasize that this is a pudding, not a curd. A curd contains no cornstarch and the only liquid used to make it is the juice of lemons. Lemon fillings and puddings, however, are made with water or milk and use cornstarch as a thickener. Like most old recipes, this one is simple and quite straight forward. It is tart. If you have small children you might want to use less zest than the recipe calls for. While I hate to suggest that, I think it's better than adding additional sugar. Make sure you remove only the yellow colored portion of rind. The white pith will make the pudding bitter. I've found that two large lemons will give the juice and zest I need to make this. This is a wonderful, inexpensive family dessert.

3/4 cup granulated sugar
1/4 cup cornstarch
2-1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch of salt
1/2 cup fresh lemon juice
2 tablespoons butter, softened

1) Place sugar and cornstarch in a 2-quart saucepan. Whisk to combine. Gradually add milk, whisking until smooth. Add egg yolks, lemon zest and salt. Cook, stirring, over medium-high heat until sauce thickens and coats a spoon.
2) Remove pan from heat. Stir in lemon juice and butter. Pour through a fine mesh strainer into a large bowl or individual serving dishes. Let cool to room temperature. Cover with plastic wrap. Transfer to refrigerator for 2 hours, or until set. Serve chilled. Yield: 4 -6 servings.

First, spray six ( 6-oz ) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.

Add the flour and sugar and whisk until smooth.

In a separate bowl, beat the egg whites until soft peaks form.

When you lift the beaters out, the peaks should curl.

Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.

Gently fold with a rubber spatula until the mixture is smooth.

The batter will be light, foamy, and liquidy.

Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.

Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.

Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool that’s okay.) Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

Lemon Pudding Bars

We&rsquore all crossing our fingers that spring is around the corner and what better way to kick-off a new season than with a refreshing lemon treat?!

These layered lemon pudding bars are easy and light and everyone will love them! There&rsquos a little lemon in each layer making them extra lemony for all my fellow lemon lovers out there!

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Begin by combining all of the ingredients in a pot on the stove. Stir until a full boil.

After it boils and, let it cool for 5 minutes before you pour the pudding into your pie crust.

Here I cheat and use the store-bought frozen pie crusts. So easy but still tastes AMAZING!

Meringue Ingredients

Beat 3 egg whites in large bowl with mixer on high speed until foamy. Gradually beat in 1/3 cup sugar until stiff peaks for,

The meringue best part of the pie if you ask me!

Simply plop it on the top of the pie. If you can make loopy peaks it makes the pie look even better.

Bake at 350 for 10 to 15 minutes to brown the meringue.

When it comes out of the oven it is all golden and I just want to it! BUT, it must cool before you cut into it or it will just be a gooey mess.

The next picture was supposed to be a beautiful slice of pie. But I waited so anxious to have a slice that I completely forgot to take a picture of that. OOPS! But let me tell you, it was AMAZING!

Want another delicious flavor of pie? How about the classic Apple Pie. This recipe is delicious too.

Lemon Meringue Pie Video Tutorial

Like videos? I have a video tutorial for you! Please subscribe to my YouTube Channel so you don’t miss out on any future video tutorials!

What is your favorite flavor of pie? Share and leave a comment below!

Easy Lemon Pudding Cheesecake

This Easy Lemon Pudding Cheesecake took less than 5 minutes to make. It’s perfect for those times you need a quick dessert!

Hey! It’s Mandy from Mandy’s Recipe Box and you’re gonna love me for this easy recipe. It’s a lifesaver for when you need a dessert now. Maybe you have unexpected visitors for dinner and need a dessert. Maybe you just don’t have time to make anything for the potluck you just found out about. Or maybe you’re like me and too lazy for anything fancy everrrr. Maybe.

I refrigerated this for about an hour before eating but you could eat it right away if you want because instant pudding sets up really fast. And you can use different flavors of pudding to change it up to how you want it. Use chocolate or vanilla or pistachio or anything really. I plan on making different versions of this all summer long. It’s a no bake recipe and that’s what we live on in the summer over here. And guys. I did use a store bought crust in a tin pie plate. Ain’t no shame in that. Why spend time making one when it’s soooo much easier to buy one and throw your pie or cheesecake into it? There’s no reason, that’s why.

Lemon delicious pudding sponge

What we really love about this sponge, is that it remains beautifully soft with that fresh baked mouth feel even after refrigerating. Whipping the egg whites and gently folding through the batter is the key to creating this super light and airy sponge.

How to make lemon pudding recipe

  1. To a medium saucepan add all the ingredients – granulated sugar, cornstarch, milk, cream, lemon juice, egg yolks, butter, zest of lemon and salt. Place the saucepan on medium low heat.
  2. Stir everything together using a whisk first until ingredients are blend together.
  3. Keep whisking constantly to avoid any lump formation and to prevent the pudding from burning at the bottom of the pan.
  4. Once pudding begins to thicken, use a silicon or rubber spatula and keep stirring constantly. Do not increase heat to speed up the process, egg yolks will scramble and pudding to stick and burn at the bottom. Throughout the process heat should be maintained at medium low or low heat. Pudding is ready when it’s thick and coats the back of rubber spatula.
  5. Immediately turn off heat and remove the pan from heat. Let pudding sit for a minute.
  6. Pour pudding through a strainer to remove the zest, any lumps formed in the pudding. Don’t skip this step, straining the pudding gives you silky texture pudding. Jo’s Tip: You can directly strain the pudding into individual serving dishes so you can serve it as it is.
  7. At this point pudding can be served immediately warm (best during winters), or chill in refrigerator until completely set and serve chilled. Either way it tastes great.
  8. Place a cling film on the pudding layer to prevent skin formation. Refrigerate for at least 2 hours or until completely set.
  9. Spoon out chilled pudding in individual serving dishes and serve chilled with whipped cream or fresh blueberries.

Lemon delicious pudding


Main ingredients

Sourced from
The Cook’s Companion App and book

This is a classic and, in many families, the ultimate pudding – the golden sponge topping hiding a creamy lemon sauce. Lemon delicious pudding belongs to the era when a roast was invariably followed by a hot pudding. Making 2 dishes rather than just 1 would have been seen as a sensible way of utilising the heat from the oven.


3 tablespoons self-raising flour


Preheat oven to 180°C and butter a 1 litre ovenproof basin or serving dish. Zest 1 of the lemons and juice both.

In a food processor, cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter. Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean basin.

Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into prepared basin. Stand basin in a baking dish and pour in hot water to come halfway up sides of basin. Bake for 1 hour.

Allow to cool a little before serving. I like lemon delicious best with pouring cream.

How to Make It

In a bowl, whisk eggs to blend.

In a 2- to 3-quart pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer.

Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes do not boil.

Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.


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