Lemon Pudding Cake

Remember that Irish Lemon Pudding Tart I made for St. Patricks day? Yeah, I made it again. I told you I would make the original version.

Bryan felt it was too bland and I figured it was the use of the shorbread tart shell.

There is nothing bland about the cake. It is amazing.

You have the spongey lemon meringue cake at the top and this awesome lemon custard at the bottom. All the lemon juices and zest falls to the bottom to create an amazingly tart custard.

So yummy. I actually prefer it this way. And I’m becoming a pro at making meringue. Yay!

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Lemon Pudding Cake

2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons, juiced
1 lemon, zested
1 1/4 cups milk

Directions

Cream the butter and sugar well.

Add the egg yolks one by one, then add the flour.

Add the lemon zest and juice, followed by the milk, and mix well.

In a separate bowl, whisk the egg whites until stiff.

Fold gently into the lemon mixture until incorporated.

Pour into a 8-9 inch pie pan or cake pan.

Bake at 350 for 40 minutes, or until very lightly browned and set.

Makes 8. Calories: 110, Carbohydrates: 14 grams, Sugar: 8 grams, Protein: 3 grams.

Bryan doesn’t like too much zest, so I only zested 1 lemon.

Other than that, it’s perfect. It’s refreshing. It cleanses your palate. It’s light and fluffy. It’s unlike any cake I’ve ever made or ate.

Absolutely yummy.

 

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