Not all desserts have to be rich. Inspire your family and treat mom this Mother’s Day with a light, luscious, healthy dessert (no, that’s not an oxymoron). This baked lemon pudding is just one recipe from a new booklet from the Egg Farmers of Canada. The other recipes include a Fruit Bliss, Toffee Meringue Kisses, a Vanilla Cream Delight and Heavenly Baked Alaska. More recipes are available at www.getcracking.ca.
Lemon Pudding Paradise
Lemon is one of my favourite flavours when it comes to desserts — light and refreshing for a perfect ending to a meal. This pudding cake (a light cake on top of a lemony custard) can be served warm or cold, so it can be made ahead. Makes 4 servings.
INGREDIENTS:
• 3 eggs, separated
• 1/2 cup (125 ml) sugar
• 1/3 cup (75 ml) all-purpose flour
• Pinch salt
• 2 tsp (10 ml) grated lemon zest
• 1/4 cup (60 ml) fresh lemon juice (2 lemons)
• 1 tbsp (15 ml) butter, melted
• 3/4 cup (175 ml) milk
• Icing sugar, optional
METHOD:
Preheat oven to 350°F (180°C). Butter a 4 cup (1 L) baking dish.
Beat egg whites in a large bowl until stiff but not dry.
In a separate bowl, stir together sugar, flour and salt. Whisk in lemon zest, lemon juice, butter, milk and egg yolks. Gently fold whipped whites into lemon mixture. Pour into baking dish. Place baking dish in a shallow pan of hot water so that the water rises 1 inch (2.5 cm) up the sides of the baking dish. Bake until top is lightly browned, about 30 to 40 minutes. Serve warm or cold.
Serve with a dusting of icing sugar, if desired.
Tips:
• Keep it fresh — eggs should be stored in their original carton. This will protect them and prevent them from absorbing strong odours from other foods in the refrigerator. Store eggs in the main body of the refrigerator to ensure they are kept at a consistent and cool temperature.
– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.
