Brunch - Lemon Delicious Pudding recipes

Author: Eric Stephenson

Brunch Dessert Makeahead Quick and easy Dessert amp

While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. If you love lemon dessert recipes, you'll love this pudding.

Easy Lemon Pudding
Lemon Delicious Pudding
Lemon Sponge Pudding
Lemon Delicious Pudding Recipe

Easy Lemon Pudding

This is THE EASIEST lemon pudding EVER. Just 4 ingredients. No gelatin. No eggs. Gluten-free. Great for Easter, Mother's Day, or dinner parties. If you love lemon dessert recipes, you'll love this pudding.
Provided by: Sally Vargas
Total time: 135 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

2 cups (473ml) heavy whipping cream
2/3 cup (135g) granulated sugar
Finely grated zest of 1 lemon
6 tablespoons (89ml) lemon juice
1 cup (about 150g) blueberries, raspberries, sliced strawberries or blackberries, to garnish

Nutrition:

How to cook:

Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over.
Add the lemon juice and continue to simmer for 5 more minutes: Stir frequently.
Take the pan off the heat and let the cream cool for 5 minutes.
Strain and chill: Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses.
Refrigerate, uncovered, for 2 to 3 hours, or until set: This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.

Notes: Easy Magic Lemon Pudding (5 ingredients, no eggs), This is one for lemon lovers! An intensely flavoured self saucing lemon pudding (AKA lemon delicious!) that

Lemon Delicious Pudding

This is an old favourite which most Aussie kids have grown up with. While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. The secret is not to overwork the mixture - use a light hand! If you have any left over - which is unlikely - it will keep for a couple of days in the refrigerator and can be warmed briefly in the microwave.
Provided by: Kookaburra
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

175 g white sugar (preferably caster sugar)
1/4 cup all-purpose flour
1 large fresh lemon rind, of finely grated
1/2 cup lemon juice
50 g butter, melted
3 eggs, separated
1 1/4 cups milk

Nutrition:

How to cook:

Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
Beat until mixed.
Heat milk just until it reaches room temperature.
Add milk to egg mixture and beat briefly until combined.
With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
Be very gentle with the mixture- a few lumps of white won’t hurt.
Gentle handling at this stage will result in a feather-light sponge.
Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
Place a baking tin in the oven.
Place the dish in the baking tin.
Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
Bake for about 40 minutes until the sponge top is light brown and well set.
Serve while still warm with cream or ice cream.

Notes: Lemon Delicious Pudding, lemon delicious pudding · 40g butter, softened · ¾ cup (165g) caster (superfine) sugar · 1 teaspoon finely grated lemon rind · 2 eggs, separated · 2 tablespoons

Lemon Sponge Pudding

As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.
Provided by: Martha Stewart
Yields: 7
Number of ingredients: 9

Ingredients:

3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
2/3 cup granulated sugar
1/4 teaspoon salt
3 large eggs, separated
3 tablespoons all-purpose flour
1 cup milk
6 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
Confectioners' sugar, for dusting

How to cook:

Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.

Notes: Lemon Delicious Pudding Recipe, 175 g white sugar (preferably caster sugar) · ⁄4 cup all-purpose flour · 1 large fresh lemon rind, of finely grated · ⁄2 cup lemon juice · 50 g butter, melted

Lemon Delicious Pudding Recipe

A creamy lemon custard with a light sponge topping. An old favourite but always a winner.
Provided by: Kaye
Total time: 90 minutes
Cook time: 75 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 7

Ingredients:

How to cook:

Separate eggs.
Beat egg yolks and sugar together in a small mixer bowl until light and creamy.
Add milk, lemon juice and rind, and fold in sifted flour.
In a clean bowl, beat egg whites until soft peaks form. Add extra sugar and beat until dissolved.
Fold into lemon mixture and pour into a greased casserole dish.
Stand dish in a shallow pan of cold water and bake in a moderate oven for 50-60 minutes.
Serve with cream or ice cream.

Notes: Easy Lemon Pudding, Ingredients · 2 cups (473ml) heavy whipping cream · 2/3 cup (135g) granulated sugar · Finely grated zest of 1 lemon · 6 tablespoons (89ml) lemon juice · 1 cup (about