Lemon Pudding Dessert
- 1 cup sugar
- 1/4 cup sifted flour **
- 2 tablespoons oil (not olive!) *
- dash of salt
- 2 teaspoons grated lemon peel
- 1/3 cup lemon juice
- 1 ½ cups of milk, scalded
- 3 beaten egg yolks
- 3 egg whites (at room temperature)
Pre-heat oven to 325 degrees
Take out a large, a medium, and small mixing bowl. You will use all three as well as a small boiler.
- Pour the milk into the boiler on high heat. As soon as the top of the milk skims over and the sides blister, it is “scalded”. Remove from heat.
- Grate a lemon and check to see if you have 2 teaspoons. If you don’t, use another one also! Ditto for the juice. A large lemon fresh lemon will usually yield enough.
- Pour the sugar, flour, oil, salt, lemon peel, and lemon juice into the large mixing bowl.
- Using the medium mixing bowl, beat egg whites until stiff.
- Using the small mixing bowl, beat the egg yolks and add the scalded milk. Blend.
- Add the yolks and milk to the mixture in the large bowl and blend.
- *Wash out boiler and fill with water. Bring to a medium heat.
- Then, carefully fold in the beaten egg whites.
- Place 8 custard cups in a shallow oven proof pan and fill with custard mixture.
- Place in oven. Pull out rack slightly and carefully pour the hot water into the pan.
- Remove when cake on top turns slightly golden (about 20 minutes)
Notes: You can use one large baking dish instead of custard cups. Increase baking time to 50 or 55 min. Present warm or chilled. If chilled, a little dollop of whipped cream with a thin slice of lemon on top makes a nice addition.
* I omitted the oil once and found no change in taste! I now will often not add it.
** I recently made this gluten-free using rice flour and found little change in taste.