Lemon Pudding

I’m sharing my late mother-in-law’s recipe for the most amazing dessert ever. And I must add I’m an extreme chocolate lover, almost an addict. And this lemon pudding – even with no chocolate – is better than brownies. There, I said it. My husband always makes two batches, so he can nosh on one by himself in the basement while the rest of us are sleeping.

I present this recipe just as she had it written down, thus the unusual baker’s measurements.

Ingredients

Butter, the size of an egg

Scant cup of sugar

2 eggs, separated

1 cup milk

The juice and zest of 1 lemon

3 tbsp. all-purpose flour

Step 1

Beat the butter and sugar. Once combined, add egg yolks, milk, lemon juice and zest and whip for two to three minutes. Stir in flour.

Step 2

Whip the egg whites in a separate bowl.

Step 3

Fold in the egg whites and scoop into a glass casserole dish. The batter should be 1 1/2 to 2 inches deep.

Step 4

Bake at 325F in a bain-marie (water bath) for 25 to 30 minutes, or until golden brown. Allow it to sit for at least five minutes. Serve warm with vanilla ice cream.

Tip:
For best results, don't convection bake this lemon pudding.