When Life Gives You Lemons, Make Lemon Surprise Pudding

After making the Lemony Asparagus, Orzo and Ham salad a few nights ago for the Hubs to take to his card game, he came home with a huge bag of lemons from one of the guy’s orchard.

Looks how beautiful these lemons are!

Today I got on my trusty MacBook Air and searched for something to make with them. The criteria was that I had to have all of the ingredients on hand. I found lots of recipes for Lemon Surprise Pudding. I had never heard of it before but it was all over the place.

This is all I needed to make this recipe.

I don’t even know who to credit with this recipe because there were so many posts with the same recipe. Well, whoever came up with it, THANK YOU! This pudding is so easy and so good. It is light and reminiscent of lemon meringue pie.

The recipe that I used called for caster sugar. What? Never heard of it. I looked it up and it is just superfine sugar. I just happened to have some in the back of my pantry that I had bought for when I made 40 cremé brûlées for my DIL’s birthday party. Score!

Caster sugar. Who knew?

This recipe is a keeper for sure! Have you every made Lemon Surprise Pudding or do you have any variations on it that you love? Let me know!

Lemon Surprise Pudding

Serves 8-10

7 T butter, softened

2/3 cup superfine sugar

Zest of 2 lemons

1/2 cup lemon juice, about 3 large lemons juiced

4 large eggs, separated

1/2 cup all purpose flour

2 cups whole milk

Whipped cream for topping

Place oven rack on the second to the bottom rung in the oven. Preheat oven to 350º.

Cream butter and sugar using stand mixer (or hand mixer) until creamy, white and fluffy. Add lemon zest and juice. Mix well. (The mixture will curdle at this point. Not to worry)

Beat in egg yolks one at a time.

Gently beat in flour and milk until combined. The mixture will be thin.

In a clean bowl beat egg whites till they stand in snowy peaks. (Picturing “Frozen” in my head right now! Let It Go!) Fold egg whites into the lemon mixture.

Pour mixture into well buttered 8×8 baking dish.

Put the baking dish in a larger dish and fill larger dish with cold water, make sure the water comes halfway up the sides of the 8×8 dish. (I placed the 8×8 dish into the larger one and then put in oven and filled the water up while dish was in the oven.)

Bake for 50-60 minutes. If the top is getting too brown cover with foil for the last 10 minutes.

Serve topped with whipped cream right when it comes out of the oven. Yum yum!


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