LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES
You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
- Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
- Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
- Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
- Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
- While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.
Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
LUSCIOUS LEMON PUDDING
This is the recipe by Glo McNeill, 82, of Lunenburg, N.S. that won the grand prize on the Canadian Show 'Recipe to Riches', by Food Network Canada. She said the recipe was inspired by her childhood in post-war England and the happy memories that thoughts of her mom's lemon curd still evoke. The Grand Prize took the cash prize 'cake' in Canadian game show history, winning not only $250,000, but also it will become a President's Choice product! What's really decadent about this recipe is that the top two-thirds will be cake consistency and bottom third will be pudding consistency.
Provided by Katzen
Categories Dessert
Time 1h12m
Yield 9 , 9 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 180 C (350 F). Butter a 2-l (8-inch) square glass baking dish.
- In a bowl, sift together sugar and flour; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside.
- Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
- Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish.
- Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency.
- Makes 9 servings.
LUSCIOUS LEMON DELIGHT RECIPE - (3.7/5)
Provided by lisapearce
Number Of Ingredients 8
Steps:
- Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
LUSCIOUS LEMON DELIGHT
This is an old recipe from one of my friends but I tweaked it the way I wanted it to go. So here is my version of an old recipe.I love lemon's and limes, so I'm always tweaking here and there. I hope you enjoy.!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Other Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. 1st layer; mix together flour, margarine, and nuts. Pat into 9x13 pan and bake for 15 minutes in 350 degree oven. Cool completely.
- 2. 2nd layer; Beat softened cream cheese in mixer, add powdered sugar. Fold in 1 cup cool whip. Spread over first layer and refrigerate while mixing next layer.
- 3. 3rd layer; Take both instant pudding, add Kool-Aid and lemon zest.mix well. Then add 3 cups of cold milk and mix. Spread over 2nd layer.Spread Cool Whip on 3rd layer. Sprinkle top with chopped nuts. Refrigerate for 1 hour.
~ LUSCIOUS LEMON PUDDING ~
I grew up eating my grams lemon pie, but to be honest I actually like to eat a warm bowl of just the pudding. I'm not a big meringue lover, so this is how I prefer it, with just a dollop of whipped cream. This recipe is enough for a pie though, should you prefer that. To me a bowl of warm lemon pudding is comfort food! Yum! Gram...
Provided by Cassie *
Categories Other Desserts
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a medium sauce pan, whisk together the sugar, salt and corn starch.
- 2. Into the dry mixture, whisk in the milk, egg yolks and juice. Bring to a boil and then simmer until thickened- About 5 minutes. Stir in butter, extract and zest.
- 3. Pour into a baked pie shell or individual serving dishes as I did. Eat warm with whipped cream or chill. If using for pie, cover pudding with plastic wrap and chill - or add meringue and bake.
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- Prep: Preheat the oven to 350°F (180°C). Butter an 8-inch square glass baking dish, or 6 individually sized ramekins. In bowl, combine together the sugar and flour; set aside.
- Whip the whites: Place egg whites in a medium sized bowl and beat on high speed for 4 to 5 minutes or until stiff peaks form.
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- Finish the batter: Fold in the egg whites with a spatula. Transfer to the prepared baking dish or ramekins. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish or ramekins.
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