Lemon Pudding

Lemon Pudding is a light, tangy dessert that combines the refreshing flavor of lemon with a soft, sponge-like texture. Made with eggs, milk, sugar, and a hint of zest, this pudding creates a delicate balance of sweetness and citrus. The mixture is gently folded with whipped egg whites for an airy finish, then baked or slow-cooked until golden and set. Served warm, it offers a comforting treat that’s perfect for family dinners or special occasions. It’s simple ingredients and bright flavor make it an easy yet elegant dessert choice that pairs beautifully with fresh fruit or a dollop of cream.

Gluten-free: No
Protein: 6g
Sodium: 141g
Phosphate: 142mg

Potassium: 153mg
Carbohydrate: 39g
Energy: 679 Kj
Portion size: Serves 6

Benefits From This Recipe

Light dessert option with refreshing citrus flavor.

Lower potassium compared to many fruit desserts.

Versatile cooking methods: oven or slow cooker.

Comforting warm dessert ideal for cooler weather.

Simple ingredients and easy to prepare.

Ingredients

Egg, separated3
Lemon peel, grated1 teaspoon
Lemon juice1/4 cup
Margarine, melted3 tablespoons
Milk1 1/2 cup
Castor sugar3/4 cup
Self raising flour1/4 cup

Cooking Instructions

step

Beat egg yolks. Blend in lemon peel, juice, melted margarine and milk.

step

Combine sugar and sifted flour. Add to egg mixture, beating until smooth.

step

In separate bowl, beat egg whites until stiff peaks form. Fold in egg mixture.

step

If using crock-pot: Spoon into crock-pot, cover and cook on high for 2 to 3 hours.

step

If using oven: Spoon into greased, ovenproof bowl sitting in shallow bath of water. Bake in preheated oven at 180ºc for 40 minutes or until sponge is cooked.