Recipe courtesy of Tori Ritchie
Lemon Pudding Squares
- Level: Easy
- Yield: 9 squares, serves 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 0
- Sugar
- 31
- Protein
- 5
- Cholesterol
- 84
- Sodium
- 98
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
3/4 cup (6 ounces/185 grams) sugar
1/4 cup (1 1/2 ounces/45 grams) all-purpose (plain) flour
2 pinches of salt
3 eggs, separated
1 cup (8 fluid ounces/250 milliliters) milk
Grated zest of 1 Meyer or other small lemon
1/3 cup (3 fluid ounces/80 milliliters) Meyer lemon or other lemon juice
Directions
- Preheat an oven to 350 degrees F (180 degrees C). Butter an 8-inch (20 centimeter) square baking pan. Bring a kettle of water to a boil.
- In a bowl, stir together the sugar, flour and 1 pinch of salt. In another bowl, whisk together the egg yolks, milk, lemon zest and lemon juice. Pour over the flour mixture and stir until smooth. In a third bowl, beat the egg whites with the remaining pinch of salt until they hold stiff peaks. Using a rubber spatula, gently fold the whites into the egg yolk mixture until just a few streaks of white remain.
- Pour the batter into the prepared pan and set in a larger baking pan. Place in the oven and pour boiling water into the large pan until it comes about halfway up the sides of the smaller pan.
- Bake the pudding until golden brown on top, about 40 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.