Irish Fluffy Lemon Pudding
Indulge in the delicate balance of sweetness and tang with this Irish Fluffy Lemon Pudding, a dessert that’s as light as a cloud yet bursting with zesty lemon flavor. This elegant treat is a showstopper, featuring two irresistible layers: a golden, airy sponge on top and a silky, custard-like base below. Crafted with simple ingredients like freshly squeezed lemon juice, fluffy whipped egg whites, and creamy whole milk, this recipe uses a gentle water bath to achieve its signature texture. Ready in just about an hour, this pudding is perfect for an impressive dinner party finale or a cozy afternoon indulgence. Serve it warm or at room temperature with a light dusting of powdered sugar for a touch of sweetness. Your taste buds will thank you! Keywords: Irish Fluffy Lemon Pudding, lemon dessert, layered pudding, light and airy dessert, easy lemon custard recipe.
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Recipe Information
Ingredients
- 60 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs, separated
- 2 tablespoons lemon zest
- 80 milliliters freshly squeezed lemon juice
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 0.5 teaspoons salt
- 1 tablespoon powdered sugar, for garnish
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a deep baking dish or four ramekins for individual servings.
In a large mixing bowl, cream the butter and granulated sugar together with an electric mixer until light and fluffy.
Add the egg yolks one at a time, beating well after each addition, then stir in the lemon zest and lemon juice until combined.
Sift in the flour and mix until smooth. Gradually add the milk while continuing to mix until the batter is smooth and liquidy.
In a separate clean bowl, whisk the egg whites and salt until stiff peaks form.
Gently fold the egg whites into the lemon batter using a spatula, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish or divide evenly among the ramekins. Place the dish or ramekins inside a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of your baking dish or ramekins to create a water bath.
Carefully transfer the pan to the oven and bake for 45-50 minutes, or until the top is golden brown and set, but the pudding jiggles slightly when gently shaken.
Remove from the oven and let cool for 10 minutes. The pudding will naturally separate into two layers: a fluffy sponge on top and a custardy lemon layer on the bottom.
Dust with powdered sugar before serving warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 43.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
