Farm Fresh Baked Lemon Pudding
A bright bite of sunshine, my mother shared this recipe with me a few years ago, and it’s quickly become a family favourite. We love it not just because of how tasty it is, but because it features Canadian dairy products made with milk from farms like ours. Being able to enjoy a taste of our hard work is so rewarding and fulfilling. I hope Canadians can enjoy this delicious dessert around their tables with friends and loved ones too. – Paige D., MB
- Prep: 15 minutes
- Cooking: 40 minutes
- Resting: 15 minutes
Ingredients
- 1 cup (250 mL) granulated sugar
- 1/4 cup (60 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 2 eggs, separated and egg yolks beaten
- 1 cup (250 mL) Canadian whole milk
- 1 tbsp (15 mL) melted Canadian butter
- 1/4 cup (60 mL) lemon juice
- 1 tbsp (15 mL) lemon zest
Make it with Canadian Dairy
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Preparation
Preheat oven to 350°F (180°C ).
In large bowl, whisk together sugar, flour and salt. Stir in beaten egg yolks, milk, butter, lemon juice and lemon zest.
In small bowl, using electric mixer, beat egg whites until stiff but not dry. Fold into lemon mixture.
Pour batter into buttered 6-cup (1.5 L) casserole dish. Transfer casserole dish to larger pan. Pour enough hot water into larger pan so that it surrounds the casserole dish with a depth of about 1 inch (2.5 cm).
Bake for 40 minutes or until top is set and golden brown, but slightly jiggly in the centre. Let stand for 15 minutes before serving. Serve warm.
Tips
Make sure to bake it until it’s fully done — if it’s still very runny, it’s not cooked enough. Serve with fresh berries, if desired. Store leftovers in an air-tight container in the refrigerator for 3 to 4 days.
Nutritional information
Per serving| Energy: | 340 Calories |
| Protein: | 6 g |
| Carbohydrate: | 63 g |
| Fat: | 8 g |
| Fibre: | 0.4 g |
| Sodium: | 181 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 90 mg |
| Vitamin B12: | 33 % |
| Selenium: | 29 % |
| Riboflavin: | 22 % |
| Pantothenic Acid: | 19 % |
