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Lemon Delicious

An old-fashioned lemon self-saucing pudding that lives up to its name.
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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.

lemon delicious

Lemon Delicious, Lemon Delicious Pudding, 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.

lemon delicious recipe
Lemon Delicious Recipes from Australian newspapers: Cairns Post, November 1936 (top left), Macleay Argus, October 1939 (top right), The Land, June 1945 (middle), Chronicle, February 1954 (bottom left), Nota, July 1980 (bottom right).

Ingredients for Lemon Delicious

I love Lemon Delicious 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.
lemon delicious ingredients

How to make Lemon Delicious

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.

how to make lemon delicious

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.

individual lemon delicious

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.

self saucing lemon pudding

Lemon Delicious Pudding FAQs

Q. What are the best lemons for Lemon Delicious?

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 Lemon Delicious keep?

Store in the fridge for up to 2 days.

Q. Can I re-heat Lemon Delicious?

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

Q. Can you freeze Lemon Delicious?

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

lemon delicious

Lemon Delicious

An old-fashioned lemon self-saucing pudding that lives up to its name.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: lemon delicious
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 290kcal

Equipment

  • 6 ramekins or large baking dish

Ingredients

Lemon Mixture

  • 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

Meringue Mixture

  • 3 egg whites
  • 1/2 cup caster sugar

Instructions

  • Pre-heat oven to moderate (180 degrees celsius, fan-forced).
  • Beat eggs yolks and sugar on med-high speed until creamy (and a pale colour).
  • Add melted butter, milk, lemon juice and lemon rind and mix on low speed until combined.
  • Gradually add flour while mixing on low speed. Set aside the lemon mixture.
  • In a separate bowl, beat egg whites until soft peaks form.
  • Add sugar slowly while continuing to beat until sugar has dissolved to form a meringue mixture.
  • Gently fold the meringue mixture into the lemon mixture until combined.
  • Pour mixture into well-greased large baking dish or evenly into 6 well-greased ramekins.
  • 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 smaller baking dish or ramekins.
  • Place in oven and bake uncovered for 30 minutes (if individual ramekins) or 50 minutes (if large baking dish) or until golden on top and just a little wobbly.
  • Serve warm, dusted with icing sugar and with cream, ice cream or custard.

Notes

  1. You can use any type of lemon in this recipe, however Meyer Lemons are particularly well suited as they are nice and sweet and juicy. Bonus points if you can grab a homegrown one from your backyard or a friend.
  2. Make sure you are very gentle when folding the meringue mixture into the lemon mixture until combined – this is the secret to creating the light and fluffy sponge layer.
  3. Don’t skip the water bath and make sure you use hot water. This will ensure the eggs don’t curdle in the custard layer and prevents the top from drying out and splitting before the inside is fully cooked.
 

Nutrition

Calories: 290kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 99mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 405IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg

Recipe Rating




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Fiona Stewart

Monday 8th of August 2022

This was a very tasty lemonny dessert but I had terrible trouble beating the egg whites..not sure why and I wasn't sure what I was aiming for in terms of meringue mixture. I expected the top of the udding to be more risen than it was. Comments welcome as I will have another go at this.

Libby Hakim

Monday 15th of August 2022

Hi Fiona. The top of the pudding should be like a soft and fluffy sponge. You beat the egg whites until white and fluffy, with soft peaks forming when you lift the beaters out of the mixture. It should take about 5 minutes on med-high speed. Then add the sugar gradually and beat for another couple of minutes so you have what looks like pavlova mixture. A mixture that's a little stiffer than just the egg whites. Then you fold into the other mixture very gently. If you over-stir here it will ruin the fluffy texture of the sponge. You have to take care - perhaps this might also be where you went slightly off track? Also, if you got any of the yolk mixed in with the egg whites, even a tiny bit, that could be the problem. Egg whites will beat better at room temperature, too, though it should still work if they are cold. And make sure the water bath is hot water. Hope all this helps. Let me know if you attempt it again - happy cooking! Libby

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