Lemon Pudding / Biscuit
Absolutely tender, fluffy, and delicious, this lemon pudding/biscuit can be enjoyed as a sweet breakfast with a drizzle of maple syrup or as a dessert topped with whipped cream.
Cook Time
40 minutes
Ingredients
- Lemon (juice + zest) 1 pc
- Large eggs 2 pcs
- Sugar / any sweetener 50-80 g
- Soft/melted butter 20 g
- Any milk 250 ml
- All-purpose flour 75 g
- Pinch of salt
- Powdered sugar / Mint to serve
Instructions
- Peel the lemon and squeeze out the juice using a juicer.
- Separate the egg yolks from the egg whites
- beat the eggs with the sugar until fluffy. Then add softened (or melted) butter, lemon zest, milk, and flour, and stir until smooth
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form
- Carefully fold both mixtures together using a spatula.
- Fill your ramekins with the batter and bake in an oven at 350°F (180°C) for 30 minutes, or until the crust is golden
- Sprinkle with powdered sugar and serve hot or cold with your favorite toppings: jam, honey, Nutella, or maple syrup
Notes
- All ingredients should be at room temperature.
- You can adjust the amount of sweetener to your taste.
- It can be served either cold or hot
