Lemon puddings
Indulge in the zesty freshness of our Lemon Puddings recipe! Made with just a few simple ingredients—fresh eggs, tangy lemon juice, fragrant lemon zest, light sour cream, and a touch of sugar—these deliciously light and creamy puddings are the perfect balance of sweet and citrus.
- 29 Jul 2024
- Cook time 25 min
- Prep time 160 min
- 4 Servings
- 5 Ingredients
Lemon puddings are a delightful dessert that combine a light, tangy flavor with a rich, creamy texture. This recipe is straightforward and features simple ingredients that come together to create a refreshing and indulgent treat. Perfect for any occasion, these lemon puddings are sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Zest the lemons until you have 2 tablespoons of lemon zest (about 2 large lemons).
- Juice the lemons until you have 1/2 cup of lemon juice.
- Separate the egg whites from the yolks. Place the yolks in one bowl and the whites in another.
- In a medium-sized mixing bowl, whisk the egg yolks until they are smooth.
- Gradually add the sugar while continuing to whisk until the mixture is pale and thickened.
- Stir in the lemon juice and lemon zest into the yolk mixture until well combined.
- Add the light sour cream to the lemon mixture and whisk until smooth and fully incorporated.
- In a separate clean bowl, use an electric mixer to beat the egg whites until they form soft peaks. This means the egg whites should hold their shape but the peaks will flop over slightly when the beaters are lifted.
- Gently fold the beaten egg whites into the lemon mixture. To fold, use a spatula to cut through the center of the mixture, scoop around the bottom, and lift the whites over the rest of the batter. Repeat until the whites are just incorporated.
- Lightly grease 6 small ramekins or custard cups.
- Divide the lemon batter evenly among the prepared ramekins.
- Place the ramekins in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 25-30 minutes, or until the puddings are set and lightly golden on top.
- Carefully remove the ramekins from the water bath and let them cool to room temperature.
- You can serve the lemon puddings warm or chilled, garnished with a sprinkle of powdered sugar, a dollop of whipped cream, or a few fresh berries if desired.
Tips:
- Ensure eggs are at room temperature before starting. Room temperature eggs mix more evenly, leading to a smoother pudding.
- Freshly squeezed lemon juice will give the best flavor. Avoid using bottled lemon juice.
- Grate the lemon zest finely to avoid large, bitter chunks in the pudding.
- Whisk the eggs and sugar together thoroughly until the mixture is light and fluffy. This helps to incorporate air, giving the pudding a light texture.
- Bake the puddings in a water bath. This gentle method of cooking helps to evenly distribute heat and prevents the puddings from cracking.
- Allow the puddings to cool to room temperature before chilling them in the refrigerator. This helps them set properly and develop their full flavor.
- Add a touch of vanilla extract or a pinch of salt to enhance the lemon flavor even more.
Once you've prepared these lemon puddings, you'll see how easy it is to create a sophisticated dessert with just a few basic ingredients. Whether served warm or chilled, their bright lemon flavor and creamy texture make them a perfect finish to any meal. Enjoy your homemade lemon puddings with a dollop of whipped cream or a sprinkle of fresh mint for an extra touch of elegance.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 0.08g | 0% |
| Sugar 33g | 34% |
| Fat | |
| Fat 8g | 10% |
| Saturated 3.51g | 12% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 170mg | 32% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.25mg | 20% |
| Vitamin B3 0.04mg | 0% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.63ug | 26% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 0.29ug | 0% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 150mg | 5% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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