Baked Lemon Pudding

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Desserts

Rated: 3 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
1 hr 30 min
Level:
--
Yield:
8 servings

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Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 2 hr 0 min

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Ingredients

Softened butter, to grease pan
1/2 cup flour
1 3/4 cups sugar, in all
1/4 cup unsalted butter, melted
3/4 cup lemon juice, freshly squeezed
1 tablespoon freshly grated lemon zest
3 large eggs, separated
2 1/4 cups buttermilk
-
1 cup whipped cream
1/2 cup fresh berries of choice
Mint sprig, for garnish

Directions

Preheat oven to 350 degrees. Lightly butter a 9 inch x 5 inch loaf pan. In a large bowl combine the flour and 1 1/2 cups of the sugar, mix well. Add the melted butter, lemon juice, lemon zest, and the 3 egg yolks. Mix well and add the buttermilk. Beat the egg whites with the remaining 1/4 cup of sugar until stiff, gently fold into the lemon mixture.

Pour the mixture into the prepared pan, place in a water bath, and bake until brown on top and puffed above the rim of the loaf pan, about 1 hour. Serve at room temperature with a spoonful of coulis, a dollop of whipped cream and a few fresh berries. Garnish with mint sprig.

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Comments & Reviews

recipe Baked Lemon Pudding
Scott San Diego, CA 07-07-2009
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Love the Taste, not the Texture
Rated: 3 stars out of 5

I've made this recipe several times, exactly how it is written. Every time I make it the meringue sets up nicely, but the... lemon custard is thin. It doesn't set up nearly firm enough to slice and a couple of times has even been on the watery side. If I can fix this problem, then I think the recipe would be perfect. Any suggestions on how to remedy this? Read more
recipe Baked Lemon Pudding
CHERYL Orange, CA 01-27-2008
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Recipe needs to be re-written/edited
Rated: 2 stars out of 5

This recipe could be fabulous, but it need s to be rewritten. It was difficult to fold the egg whites into the lemon... mixture, and there was wayyyyyyy too much "batter" for the 9x5 pan. Here's how I would re-write the recipe: After beating the egg whites, fold a small amount of the lemon mixture into the egg whites, then carefully fold the egg white mixture into the lemon mixture.Read more
recipe Baked Lemon Pudding
TONI Savannah, GA 12-25-2005
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Becoming a tradition
Rated: 5 stars out of 5

For the last two years we have served this pudding as the finale to our Christmas dinner. It is perfect after a very heavy... rich meal. We usually skip the whipped cream, but use a variety of berries. Thanks Emeril!Read more