Lemon Pudding {self-saucing}
Ingredients
- Zest and juice of 2 lemons
- 1/2 cup sugar + 2 tablespoons
- 4 tablespoons butter room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon turmeric powder
- 3 eggs whites and yolks separated
- 1 cup whole milk
- 1/2 cup flour I use all-purpose einkorn
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 350ºF.
- In a blender, process zest and juice of 2 lemons, 1/2 cup sugar, 4 tablespoons butter, 2 teaspoon vanilla extract, 1/2 teaspoon turmeric, 3 egg yolks, 1/2 cup flour and 1/4 teaspoon salt.
- Transfer the liquid mixture into a large bowl.
- Using a mixer, whisk egg whites and 2 tablespoons sugar on medium high until stiff peaks form. Don't over beat.
- Gently fold egg whites into the lemon liquid with a spatula.
- Take care to not over mix, you should still see some chunks of egg whites.
- Transfer to the souffle dish.
- Place the souffle dish into a large dish. Fill it with hot water to cover half of the souffle dish.
- Bake for 45 minutes.
- Serve warm or cold.
Notes
If you would like more cream than cake, you can reduce the amount of flour. This ratio is my favorite but I think I started with 1/4 cup flour.
I add turmeric to add a bit of yellow to the pudding, it doesn't affect the taste at all.