Lemon Pudding / Biscuit
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Last updated
30 September 2024
Recipe categories
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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
Equipment
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
Image of ingredients of Lemon Pudding
Instructions
  1. Peel the lemon and squeeze out the juice using a juicer.
  2. Separate the egg yolks from the egg whites
  3. beat the eggs with the sugar until fluffy. Then add softened (or melted) butter, lemon zest, milk, and flour, and stir until smooth
  4. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form
  5. Carefully fold both mixtures together using a spatula.
  6. 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
  7. 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
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Yuliia Rybachenko
Welcome!