Magical Lemon Delicious
Experience the irresistible charm of *Magical Lemon Delicious*, a timeless dessert that effortlessly combines the lightness of a sponge cake with the velvety allure of a lemon custard. This self-saucing pudding is a zesty masterpiece, created with the perfect balance of fresh lemon zest and juice for a bright and tangy flavor. Whipped egg whites ensure a cloud-like texture, while a gentle water bath guarantees a luscious, custard-like base beneath its golden, fluffy top. Ready in just over an hour, this crowd-pleasing dessert is perfect for any occasion and pairs beautifully with a dusting of icing sugar, whipped cream, or a scoop of vanilla ice cream. Elevate your dessert repertoire with this delightful lemon treat—it's pure magic in every bite!
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Recipe Information
Ingredients
- 50 grams unsalted butter
- 150 grams caster sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 100 milliliters lemon juice
- 50 grams self-raising flour
- 300 milliliters whole milk
- 10 grams icing sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 1.5-liter ovenproof dish with a small amount of butter.
Melt the unsalted butter in a small saucepan or microwave, then set aside to cool slightly.
In a large mixing bowl, combine the caster sugar with the egg yolks (separate the whites into another clean bowl). Beat the mixture with a whisk or an electric mixer until it is pale and creamy.
Add the lemon zest, lemon juice, and melted butter to the sugar and yolk mixture. Stir well to combine.
Fold the self-raising flour into the mixture using a rubber spatula or wooden spoon, ensuring it is fully incorporated.
Slowly pour in the milk, stirring continuously to create a smooth and slightly runny batter.
In the bowl with the egg whites, beat the whites with an electric mixer until stiff peaks form. This should take around 3-4 minutes.
Gently fold the beaten egg whites into the lemon batter in three additions, being careful not to deflate the mixture. The batter should be light and airy with streaks of egg white visible.
Pour the batter into the prepared dish and place the dish into a large roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the dish to create a water bath.
Bake the pudding in the preheated oven for 40-45 minutes, or until the top is lightly golden and set, while the center remains soft and custardy.
Remove the dish from the water bath and allow it to cool for 5-10 minutes. Dust with icing sugar before serving, if desired.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent finish.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 30.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 76 mg | 6% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 136 mg | 3% | |
*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.
