When life gives you lemons, don’t just make lemonade! There are so many foodie delights you can squeeze out of this tangy fruit, starting with this classic winter pudding.
Ingredients
- Melted butter, to grease
- 4 eggs, separated
- 1 tablespoon finely grated lemon rind
- 160ml (2/3 cup) fresh lemon juice
- 330ml (1 1/3 cups) reduced-fat milk
- 150g (1 cup) self-raising flour
- 215g (1 cup) caster sugar
- Pure icing sugar, to dust
- Extra light thickened cream (optional), to serve
Method
- Step 1Preheat oven to 180ºC. Brush six 250ml (1-cup) capacity ovenproof dishes with melted butter.
- Step 2Whisk the egg yolks, lemon rind, lemon juice, milk, flour and 140g (2/3 cup) caster sugar in a bowl until smooth and combined.
- Step 3Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Beat in the remaining caster sugar until egg white is thick and glossy.
- Step 4Fold one-quarter of egg white mixture into lemon mixture. Fold in remaining egg white mixture. Divide among the prepared dishes. Place in a roasting pan. Add enough boiling water to the pan to come halfway up the sides of the dishes. Bake for 35 minutes or until golden. Dust with icing sugar and serve with cream, if desired.
- High carb
- High protein
- Low fat
- Low sodium
- Vegetarian
Nutrition
1346 kj
Energy
5g
Fat Total
2g
Saturated Fat
1g
Fibre
10g
Protein
148mg
Cholesterol
249.68mg
Sodium
41g
Carbs (sugar)
59g
Carbs (total)
Notes
Nutritional information excludes cream.
Know-how: Finely grated lemon rind adds a delicious tang to lots of dishes – try it in a ricotta filling for cannelloni, a mince mixture for meatballs, or a breadcrumb stuffing for roast chicken. Fish and lemon juice is a given, but it’s great over veal schnitzel too. For an effective natural stain remover, sprinkle salt on a lemon half and use it to scrub surfaces.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste