If you love lemon, you will love my new recipe for a baked lemon pudding which forms it’s own sauce as it bakes. You will bake your pudding in a ‘bain Marie’ which is just a baking dish holding hot water in which you will place your dish of lemon pudding. This will ensure that your baked pudding will be very tender and the sauce will form as the pudding bakes. Thsi is the most lemony pudding I have tried to date. We just loved it. I wish you all a very happy St. Valentine’s Day. Happy birthday to Steven and Jacob, two of our grandsons celebrating their birthdays this week. Enjoy a great week!
- 1/2 cup butter at room temperature
- 4 tbsp. white sugar (for sprinkling)
- 1- 3/4 cups white sugar
- 2/3 cup unbleached all-purpose flour
- 1/2 tsp. Kosher salt 8 extra large eggs, at room temperature, separated
- 1 cup lemon juice (I just used my bottle of Real lemon juice, but you can use freshly squeezed if you wish.)
- 2 cups milk (I used skim milk.)
-Preheat your oven to 325 degrees F. Set a kettle of water on to boil. Have your oven rack right in the middle of your oven. -Use 2 tbsp. of the butter to very well grease a 9″ x13″ baking pan. Sprinkle the 4 tbsp. of white sugar all over the bottom and sides of the buttered 9″ x 13″ pan. Tip the pan to evenly coat the sugar all over the buttered sides and base. -Place the buttered baking dish into a roasting pan large enough to hold the dish, without having the sides of the pan touch the larger pan. -In a large bowl, break the egg whites, one at a time into a small bowl first, then add each one to your large mixing bowl. Be sure not to get any egg yolks into the egg whites of they will not whip up into a fluffy meringue. Using you electric hand mixer, whip the egg whites until stiff peaks form. Set this aside for now.
In another very large bowl, using you electric mixer, whip the butter, sugar, flour and salt together. Add the egg yolks and continue to beat until smooth. -Now add the lemon juice, mixing with the electric mixer until well combined. -Lastly, add the milk slowly as it will splash you. Mix well to combine. -To this mixture, gently add the beaten egg whites, carefully folding them into the lemon mixture. This is a huge amount of batter. I nearly had my bowl overflow the top as I mixed the meringue into the lemon mixture. -Pour the pudding mixture into the prepared 9″ x 13″ pan. (See my note below .) -Place the roast pan with the pudding in the pan on your middle oven rack. Now carefully pour in the boiling water to come halfway up the outside of your lemon pudding dish. -Bake your pudding for 50 minutes in the 325 degree F. oven. The last 15 minutes, I placed a sheet of tin foil loosely over the top of the pudding to stop overbrowning. -Once done, carefully lift out the pudding still sitting in the pan of boiling water and allow this to sit for 10 minutes. Then you can carefully lift the pudding dish out of the pan of hot water. NOTE: If you divide each ingredient in half, you will make a 9″ square pan of pudding and the baking time will be 30 to 35 minutes. -Do not refrigerate leftover pudding, just keep it in a cool place. Serve the baked pudding warm or at room temperature. ENJOY!