Lemon Delicious
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
290 kcal
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Course
Dessert
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Cuisine
Australian
Lemon Delicious
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An old-fashioned lemon self-saucing pudding that lives up to its name.
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Ingredients
Lemon Mixture
- 3 egg yolk
- ½ cup caster sugar
- 50 grams butter melted
- 1 cup milk
- ⅓ cup lemon juice (from 1 large lemon)
- lemon from 1 large lemon, zest
- ½ cup self-rising flour
Meringue Mixture
- 3 egg white
- ½ cup caster sugar
Instructions
- Pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Beat eggs yolks and sugar on med-high speed until creamy (and a pale colour).
- Add melted butter, milk, lemon juice and lemon rind and mix on low speed until combined.
- Gradually add flour while mixing on low speed. Set aside the lemon mixture.
- In a separate bowl, beat egg whites until soft peaks form.
- Add sugar slowly while continuing to beat until sugar has dissolved to form a meringue mixture.
- Gently fold the meringue mixture into the lemon mixture until combined.
- Pour mixture into well-greased large baking dish or evenly into 6 well-greased ramekins.
- Place the baking dish or ramekins into a larger baking dish and fill the larger baking dish with boiling water so it comes half way up the sides of your smaller baking dish or ramekins.
- Place in oven and bake uncovered for 30 minutes (if individual ramekins) or 50 minutes (if large baking dish) or until golden on top and just a little wobbly.
- Serve warm, dusted with icing sugar and with cream, ice cream or custard.
Notes
- are very gentle when folding the meringue mixture into the lemon mixture until combined – this is the secret to creating the light and fluffy sponge layer.
- You can use any type of lemon in this recipe, however Meyer Lemons are particularly well suited as they are nice and sweet and juicy. Bonus points if you can grab a homegrown one from your backyard or a friend.
- Make sure you are very gentle when folding the meringue mixture into the lemon mixture until combined – this is the secret to creating the light and fluffy sponge layer.
- Don't skip the water bath and make sure you use hot water. This will ensure the eggs don't curdle in the custard layer and prevents the top from drying out and splitting before the inside is fully cooked.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
120mg
(40%)
Sodium
99mg
(4%)
Potassium
123mg
(3%)
Fiber
0.3g
(1%)
Sugar
36g
(72%)
Vitamin A
405IU
(8%)
Vitamin C
5mg
(6%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 120mg | 40% |
| Sodium | 99mg | 4% |
| Potassium | 123mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 36g | 72% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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