Indian Lemon Pudding
A rich, tangy baked pudding made with butter, sugar, eggs, and fresh lemon juice. This colonial-era Indian dessert has a light, soufflé-like texture with a bright citrus flavor.
Ingredients
- 8 ounces Butter, softened (Free of water, at room temperature)
- 12 ounces White sugar (Granulated white sugar)
- 12 large Eggs, fresh, separated (Yolks and whites separated)
- 1 cup Lemon juice, fresh (About 4 wineglassfuls or 4-6 lemons)
- 4 tablespoons Bread crumbs, finely grated (Fresh or dried, finely grated)
- 1 tablespoon Butter for greasing (For preparing the pudding dish)
More recipes using Lemon juice
Instructions
- 1Preheat the oven to 350°F (175°C). Generously butter a 2-quart pudding dish or baking dish.
- 2Separate the eggs, placing the yolks in a medium bowl and the whites in a large, clean mixing bowl. Set both aside.
- 3In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- 4Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
- 5Stir in the fresh lemon juice and finely grated breadcrumbs, mixing until well combined. The mixture may look slightly curdled, which is normal.
- 6Using clean beaters, beat the egg whites until stiff peaks form, about 4-5 minutes. The whites should be glossy and hold their shape when the beaters are lifted.
- 7Gently fold the beaten egg whites into the lemon mixture using a spatula, working in thirds. Use a folding motion to preserve the airiness, being careful not to overmix.
- 8Immediately pour the mixture into the prepared buttered pudding dish. Place in the preheated oven and bake for 35-40 minutes, until the top is golden brown and the pudding is set but still slightly jiggly in the center.
- 9Remove from the oven and let cool for 10-15 minutes before serving. The pudding can be served warm or at room temperature. It will deflate slightly as it cools.
