Baked Lemon Pudding

   

Ingredients

1 cup granulated sugar

 1/4 cup all-purpose flour

1/4 tsp salt

1 cup milk

1/2 cup fresh lemon juice

Zest of 1 lemon

3 large eggs, separated

1/4 tsp cream of tartar

Powdered sugar (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together the sugar, flour, and salt.
3. Gradually add milk, lemon juice, and lemon zest to the dry mixture, whisking until smooth.
4. In a separate bowl, beat the egg yolks. Gradually add them to the lemon mixture, mixing well.
5. In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the lemon mixture until just combined.
6. Pour the mixture into a greased baking dish. Bake for 30-35 minutes or until the top is golden and set.

Notes

• Egg Temperature: Ensure your eggs are at room temperature. This helps them whip better and increases volume.
  Beat Egg Whites Properly: Make sure your mixing bowl and beaters are clean and dry before beating the egg whites. This prevents them from deflating.
  Stiff Peaks: When beating egg whites, look for stiff peaks. They should stand straight up when the beaters are lifted.
  Use a Water Bath: For more even baking and to prevent cracking, place your baking dish in a larger dish filled with hot water.
  Check for Doneness: The pudding should be set and golden on top. A slight jiggle is okay; it will firm up as it cools.
  Cool Gradually: Allow the pudding to cool at room temperature before refrigerating. This helps it maintain its texture.

 

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