Lemon main page

Avgolemono
Creamy lemon custards
Lemon cheese cake
Lemon cream tart
Lemon curd
Lemon shortbread coconut squares
Lemon custard squares
Lemon custard
Lemon Krumkake
Lemon meringue pie
Lemon mousse
Lemon pudding cake
Lemon shortbread cookies
Lemon snow pudding
Lemon squares
Lemon tart with walnut crust
Lemon tart #1
Lemon tart #2
Lemon trifle
Lemon yummy dessert
Lemon- honey jello
Pots de creme au citron
Sparkling lemon cream

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

LEMON PUDDING CAKE

Makes 6 servings

2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Preheat oven to 350 degrees F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.