Chilled lemon pudding

Name: Chilled lemon pudding
Ingredients: 50 g butter; 150 g powdered sugar; 2 teaspoons lemon zest; 2 teaspoons orange zest (optional); 100 ml lemon juice; 3 eggs at room temperature; 50 g sifted flour; 250 ml milk; 1500 ml water

Dessert - Chilled lemon pudding by Arina G. - Recipia

Chilled lemon pudding is served cold the next day, after baking in a water bath. Butter, powdered sugar, eggs, flour, milk and lemon juice make a dessert browned on top, with a soft middle, almost like a custard. When choosing lemons, I look for firm, fragrant skin. Preparation: 20 minutes. Cooking: 45-55 minutes. Resting: 8 hours. Total time: 9 hours and 5-15 minutes. Servings: 6. Approximately 255 kcal and 6 g protein per serving.

Ingredients

50 g butter
150 g powdered sugar
2 teaspoons lemon zest
2 teaspoons orange zest (optional)
100 ml lemon juice
3 eggs at room temperature
50 g sifted flour
250 ml milk
1500 ml water

Preparation

1. Heat the oven to 180 °C. Bring the butter and eggs to room temperature, then separate the yolks from the whites. 2. Beat 45 g of butter with the powdered sugar and lemon zest. Gradually add the lemon juice, then the yolks and sifted flour. Mix gently and pour in the milk. 3. Beat the egg whites until stiff, then gently fold them into the mixture. 4. Grease the pudding dish with 5 g of butter and pour in the mixture. Set the dish inside a larger pan and pour in 1500 ml of hot water, until it comes halfway up the pudding dish. 5. Bake for 45-55 minutes, until browned on top while the middle remains soft. Let it cool, then refrigerate overnight and serve cold.

Notes

Limes can replace the lemons, using the same amount of juice and zest; the orange zest can be left in or omitted. It contains eggs, milk and gluten. I used 200 g of powdered sugar and found it too sweet; I serve it with unsweetened black tea. In a wide dish, the layer is thinner and may brown faster than in a deep one. The egg whites are the step where it’s easy to rush: beat them until they hold their shape, then fold them in gently. Choose lemons with fragrant skin and no soft spots. Keep it covered in the fridge and eat it within 3 days.