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Title: Baked Lemon Pudding
Categories: Citrus, Dairy, Puddings
Yield: 5 servings

1 tb (15 g) unsalted butter;
- softened
1 c + 2 tb (225 g) granulated
Sugar
3 lg Eggs; yolks & whites
- separated
3 tb (30 g) A-P flour
2 lg Lemons; grated, juiced *
1 c (250 mL) whole milk
Confectioners' sugar; for
- dusting
Softly whipped cream; to
- serve

* about 2 tablespoons zest and 6 tablespoons juice

Set oven @ 350ºF/175ºC and set a rack in the middle of
the oven.

Place butter in a medium mixing bowl. Gradually add
sugar as you mash the mixture with a wooden spoon until
it looks like damp sand.

Mix egg yolks into sugar mixture, then beat in the
flour. Add lemon zest and juice, then whisk in the milk.

In a separate clean large bowl, beat egg whites to stiff
peaks. Fold whites by hand gently into batter.

Pour mixture into a 5-cup ceramic or glass baking dish
(or Pyrex pie plate). Bake in the middle of the oven for
about 40 minutes, or until mixture is just set and top
is golden brown. (Alternatively, bake in individual
ramekins or custard cups for about 20 minutes.)

Serve warm, dusted with confectioners’ sugar, with
softly whipped cream alongside.

Recipe from: JR Ryall

Adapted by: David Tanis

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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