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How Much Sugar?

Lemon Delicious Pudding

  • 29 Jul 2010 2:57 AM
    Message # 392315
    Deleted user
    Hi all
    I tried this recipe last night for a large dinner party and everyone LOVED it. One sweet tooth thought it a little tart, but that is how I like it, so maybe I will subsitute a little less lemon juice and more milk to suit other people's tastes, or add a bit more dextrose.  But for me and my husband, we love the tartness.  I doubled the original recipe so it would feed 10 people
                                                              
    6 very large eggs
    1 1/4 cup dextrose
    2 cups milk
    1 tab. lemon rind
    1 cup lemon juice (I used meyer lemon as its sweeter and I had so many)
    2 tab. self raising flour
    1 tab. extra dextrose

    1. separate eggs
    2. beat egg yolks and dextrose till light and creamyadd milk, lemon juice, rind and fold in sifted flour
    3. beat egg whites until soft peaks form. add extra sugar and beat until dissolved
    4. gently fold whites into lemon mixture and pour into greased casserole dish
    5. stand dish in a shallow pan of cold water and bake in moderate oven for 30-40 mins -
        check after 20 mins.

    The top is easily burnt (as I did) but peels off easily, leaving a gorgeous fluffy top and lovely sauce underneath.

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