Lemon puddings
These lemon puddings offer a refreshing blend of tangy lemon flavor with a creamy texture, perfect for any dessert occasion. The recipe is straightforward, featuring eggs, sugar, and sour cream, baked in a water bath for a delicate finish.
Cook time 25 min
Prep time 160 min
Ingredients:
4 eggs2/3 cup sugar
1/2 cup lemon juice
2 tbsp lemon zest
1/2 cup light sour cream
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.
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.
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.
Lemon puddings FAQ:
Bake the lemon puddings in a preheated oven at 350°F (175°C) for 25-30 minutes until they are set and lightly golden on top.
The puddings are done when they are set (they should not jiggle) and have a lightly golden top. A toothpick inserted in the center should come out clean or with only a few moist crumbs.
Yes, you can substitute light sour cream with Greek yogurt or buttermilk for a similar texture and tangy flavor in the lemon puddings.
Store any leftover lemon puddings in an airtight container in the refrigerator for up to 3 days. They can be served chilled or lightly warmed.
Use 6 small ramekins or custard cups, typically around 6 ounces each, to ensure even cooking and portion control.
Cooking 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.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 7g
Carbohydrates 36g
Fiber 0.08g
Sugar 33g
Fat 8g
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