Best Luscious Lemon Pudding Recipes

LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES

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.

LUSCIOUS LEMON POKE CAKE WITH PUDDING FROSTING

Steps:

• Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
• Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
• Carefully pour evenly over cake layers.
• Refrigerate for 3 hours.
• Pour milk into a large bowl.
• Add dry pudding mix.
• Beat with whisk for 2 minutes or until well blended.
• Gently stir in whipped topping; set aside.
• Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
• Frost top and side of cake with remaining pudding mixture.
• Refrigerate at least 1 hour before serving.
• Store leftover cake in refrigerator.

~ LUSCIOUS LEMON PUDDING ~

Steps:

• 1. In a medium sauce pan, whisk together the sugar, salt and corn starch.
• 2. Into the dry mixture, whisk in the milk, egg yolks and juice. Bring to a boil and then simmer until thickened- About 5 minutes. Stir in butter, extract and zest.
• 3. Pour into a baked pie shell or individual serving dishes as I did. Eat warm with whipped cream or chill. If using for pie, cover pudding with plastic wrap and chill - or add meringue and bake.

LUSCIOUS LEMON PUDDING

Steps:

• Heat oven to 180 C (350 F). Butter a 2-l (8-inch) square glass baking dish.
• In a bowl, sift together sugar and flour; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside.
• Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
• Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish.
• Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency.
• Makes 9 servings.

LUSCIOUS LEMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees coat 2- 8 inch round baking pans with 1 tsp. oil ea. spread onto bottom and sides thoroughly
• Mix dry ingredients thoroughly & set aside
• Whisk 2 egg whites until stiff peaks approx. 10 min. set aside
• Beat cake mix, & pudding mix of dry ingredients pour 1/3 c. oil w/ 1 cup water beat at low speed 30 seconds, then on medium speed for 2 min. scraping bowl occasionally.
• Fold carefully the egg whites into batter then pour 1/2 mixture into ea. pan. Bake as 350 degrees for 30-35 min. Remove carefully and set to cool for 20 min.
• Microwave lemon in small cup 12 seconds then with potato masher press all lemon juice out. Reserve 1/2 juice. While cooling with toothpick poke small holes into top of cake then drop lemon juice into holes in cake
• Blend remaining lemon juice, condensed cream, into frosting for a hint of lemon in cream cheese icing. Doesn't take much, prevent thinning of frosting. Then frost liberally for a luscious presentation