Sunset Lemon Pudding
When my son was 6 months old, I let him have his first lick of lemon. For my own entertainment, of course. But instead of an over-the-top expression with tongue wipes and goose bumps, I got a video of E sticking his tongue out for more and smacking his lips. And he has loved lemons ever since. No matter how sour, he will lick through a whole lemon without making a face. So when I came across this recipe, I just knew I had to try it for him. And he totally loved it! We did too.
Sunset Lemon Pudding
When my son was 6 months old, I let him have his first lick of lemon. For my own entertainment, of course. But instead of an over-the-top expression with tongue wipes and goose bumps, I got a video of E sticking his tongue out for more and smacking his lips. And he has loved lemons ever since. No matter how sour, he will lick through a whole lemon without making a face. So when I came across this recipe, I just knew I had to try it for him. And he totally loved it! We did too.
Open in Cookpad AppSteps
- 1
Whisk sugar and butter until creamy.
- 2
Add egg yolk and beat until it’s smooth.
- 3
Mix the dry ingredients in another bowl - flour, baking powder and salt. Add to the egg yolk bowl and whisk.
- 4
Add lemon juice, lemon zest and milk. Whisk some more.
- 5
Pre heat the oven to 325F and boil a pan of water.
- 6
Meanwhile, whisk egg white until it foams a soft peak.
- 7
Pour beaten egg white to the egg yolk bowl. And very carefully fold the beaten egg whites until it’s all mixed together.
- 8
Pour the mixture in separate oven-safe bowls and place bowls on a baking pan.
- 9
Add hot water to the baking pan carefully until it comes half way up the bowls.
- 10
Bake it for 30 minutes or until it’s set on top.
- 11
Dust some powdered sugar and serve warm or cold.
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