Who doesn’t love a lemon dessert? Perfect in every way, this pudding is no exception. It’s called a pudding but starts out like a souffle and ends like a cake.
- 4 T. butter
- 2/3 cup sugar
- 4 eggs, separated
- 1 cup flour
- 4 lemons, zest and juice
- 2 1/2 cup milk
Preheat oven to 350F. Cream together butter, sugar and egg yolk.
For a real treat, use Irish butter. It comes with cows that have cool accents.
Add the lemon zest and juice and milk. Mix well.
In another bowl, whip egg whites until you have stiff peaks. Gently fold egg whites into batter.
Pour batter into a 8-inch pan prepared with baking spray to prevent sticking. Mini pans are fun too for individual servings.
Bake for about 45 minutes or until golden brown and set.
Irish desserts aren’t terribly sweet so I recommend sprinkling with powdered sugar. Delicious served warm with a dollop of whoop cream, but, of course.