Light, luscious, and bursting with bright citrus flavor, this recipe is the perfect way to welcome spring!
Ingredients:
- 1 tablespoon unsalted butter, softened, plus more for greasing baking dish
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- Powdered sugar and whipped cream, for serving
Directions:
Preheat the oven to 350℉/175℃ and grease a 5-cup baking dish generously with butter.
Place 1 cup granulated sugar in a large mixing bowl. Add 1 tablespoon lemon zest to the sugar and then using your fingers, gently rub the zest into the sugar. Add 1 tablespoon unsalted butter, softened to the sugar mixture and using your fingers or a spatula, mash the butter into the sugar until the butter is evenly distributed through the sugar and the mixture resembles wet sand.
Add ½ the milk and yolks for 3 large eggs to the sugar mixture and whisk until combined. Whisk in the 3 tablespoons all-purpose flour, followed by the remaining milk and ½ cup lemon juice. Whisk until the mixture is smooth.
In a separate medium mixing bowl, beat the whites from 3 large eggs until stiff peaks form.
Using a spatula, gently fold the egg whites into the batter.
Pour the mixture into the prepared baking dish.
Bake for 40 minutes, until the pudding has set and the top is golden. Remove from the oven, let cool for 10 minutes. Dust with powdered sugar and serve warm with whipped cream if desired.
