Lemon Delicious

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5 from 1 vote

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

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 290kcal

Author: Libby Hakim

Equipment

6 ramekins or large baking dish

Ingredients

Lemon Mixture

3 egg yolks
½ cup caster sugar
50 grams butter, melted
1 cup milk
⅓ cup lemon juice (from 1 large lemon)
lemon zest (from 1 large lemon)
½ cup SR flour

Meringue Mixture

3 egg whites
½ cup caster sugar

Serving

icing sugar, cream, ice-cream or custard

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

Storing:

Cover any leftover pudding and store in the fridge for up to a few days.

Re-heating:

It is best re-heated in the microwave.

Freezing:

Make sure it's well wrapped and then freeze for up to a few months. Thaw in the fridge overnight and re-heat in the microwave before enjoying.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Ingredients:

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.

Tips:

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.
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