The classic pudding recipe involves baking in the oven, but this no-bake lemon pudding can be prepared using a water bath.
Ingredients: milk – 250 ml (1 cup); granulated sugar – 220 g (1 cup); all-purpose flour – 50 g (1/3 cup); eggs (separated) – 3; butter – 50 g; lemon juice – 100 ml; lemon for zest – 1; powdered sugar and cream (for serving).
Preparation
In a large bowl, beat the butter with , then add the lemon zest and juice, mixing in the flour.
Using a mixer, beat the egg whites until soft peaks form, then gently fold them into the batter with a spoon.
In a separate bowl, whisk the yolks with and add this mixture to the egg whites. Carefully combine the yolk and white mixture with the butter-flour mixture.
Pour the soufflé into a mold with a capacity of 1.2-1.5 liters and place it in a large pan filled with hot water halfway up the baking dish.
Bake the pudding for 45 minutes at 180°C (350°F) until golden brown.
Remove the finished dessert from the pan, dust with powdered sugar, and serve with cream. You can also garnish the pudding with lemon zest and mint. It’s best to serve lemon pudding warm during this time of year, allowing it to cool slightly before serving.
Tip
To maintain the fluffiness of the dessert, avoid stirring the whipped egg whites: gently fold them into the yolk mixture.
