Lemon Delicious

It’s the fluffy, zesty dessert that lives up to its name!

Lemon Delicious is a self-saucing lemon pudding that’s easy to make and requires only basic ingredients.

And, yes, it really is absolutely delicious – especially when served with a little ice cream or custard.

A Delicious Lemon Pudding…

It’s the pudding that has been around for hundreds of years and goes by various names, but it’s generally known as Lemon Delicious in Australia these days.

Here’s a snapshot of how we’ve named and shared this recipe from the 1930s through to the 1980s.

Ingredients for Lemon Delicious

I love this dessert because it feels quite fancy but can be made using basic ingredients.

To make it you’ll need to prepare two separate mixtures (before folding them together).

For the lemon mixture, you’ll need:

• 3 egg yolks
• 1/2 cup caster sugar
• 50 grams butter, melted
• 1 cup milk
• 1/3 cup lemon juice (from 1 large lemon)
• lemon zest (from 1 large lemon)
• 1/2 cup SR flour.

For the meringue mixture, you’ll need:

• 3 egg whites
• 1/2 cup caster sugar.

How to make this best Lemon Delicious pudding

Set aside 20 minutes prep time.

Then, decide whether you’ll be making six individual puddings or one larger pudding (that’ll serve 6-8 people).

If you go with six individual puddings, you’ll need to grease six ramekins (small ovenproof dishes).

If you make one large pudding, you’ll need a large baking dish. Make sure you grease it well.

Whatever option you go with, you’ll also need a much larger and deep baking tray or pan that you can place the ramekins or large baking inside of, since this pudding bakes in a water bath (which is simply a pan of hot water).

Before starting, you also need to start heating your oven to moderate (180 degrees celsius, fan-forced).

Okay, to make this pudding you need to create two separate mixtures before folding them together.

First, the lemon mixture.

Beat the eggs yolks and sugar on med-high speed until creamy. The mixture should be a pale colour.

Next, add the melted butter, milk, lemon juice and lemon rind and mix on low speed until combined.

Gradually add the flour while mixing on low speed and then set aside the lemon mixture.

Now let’s make the meringue mixture.

Grab a separate bowl and beat egg whites with an electric mixer until soft peaks form.

Add the sugar slowly while continuing to beat, until sugar has dissolved and you have a meringue mixture.

Gently fold the meringue mixture into the lemon mixture until combined.

Once the mixture is completely combined and a uniform colour (but remembering not to over-fold and go gently), pour the mixture into well-greased large baking dish or evenly into 6 well-greased ramekins.

Then place the baking dish or ramekins into a larger baking dish and fill the larger baking dish with boiling water so it comes half way up the sides of your baking dish or ramekins.

Place in the oven and bake uncovered for 30 minutes (if individual ramekins) or 50 minutes (if large baking dish).

You want the sponge top to be golden and the whole pudding to be just a little wobbly.

During the cooking process, the mixture will separate into a sponge layer on top and a lemon curd/custard sauce layer on the bottom.

Serve warm, dusted with icing sugar and with cream, ice cream or custard.

Enjoy the light sponge and sweet lemon custard layers that make up this wonderful dessert.

FAQs

Q. What are the best lemons for to use in this recipe?

You can use any type of lemon, however Meyer Lemons are perfect – especially if you can grab a homegrown one from your backyard or a friend.

Q. How long will it keep?

Store in the fridge for up to 2 days.

Q. Can I re-heat this pudding?

You sure can. I find microwave re-heating works well.

Q. Can you freeze it?

You can. Wrap it in plastic food wrap and freeze for up to a couple of months.