Friday, September 24, 2010


I came upon a recipe in the paper today that looked nearly perfect. I always love a lemon-y something, especially a lemon-y dessert and more especially a no fuss dessert! Don’t let the word pudding turn you away.
Because I did not have any milk I used vanilla soy milk and I decreased the sugar by about a quarter cup. I also increased the lemon zest and juice by about a half a lemon. This was also a perfect time to use the whip attachment to the great immersion blender Wesley gave me several years ago. It made easy work of those egg whites.
The best thing about this, aside from from the ease, the (mostly) have-in-the-pantry ingredients , and the lemon-yness is the cool sponge cakey and sauce thing that happens.

Lemon Pudding from CW Cameron for the AJC, 2010

1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup milk
2 eggs, separated
Zest and juice of 1 lemon
1/4 teaspoon salt
Preheat oven to 350 degrees. Lightly grease an 8-inch baking dish. Set baking dish inside a roasting pan and add 1 inch warm water.
In a medium bowl, combine sugar and flour; stir in milk, egg yolks, lemon zest and juice and salt.
In a medium bowl, whip egg whites until stiff. Fold into sugar mixture and pour into buttered baking dish.
Set pans into oven and bake 35 minutes or until a knife blade inserted in the center comes out clean. Serve warm.
Per serving: 287 calories (percent of calories from fat, 11), 6 grams protein, 59 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 111 milligrams cholesterol, 200 milligrams sodium.
Adapted from the 1950 edition of “Charleston Receipts” (Favorite Recipes Press, $19.95)


dkm said...

Looks delicious!!!!!

Brian and Wesley said...

YUM and yay for the mighty immersion blender! ;)