Lemon pudding

To start the weekend well I bring you a recipe that lovers of the Citrus they are going to love it. It is a really soft, light and fresh lemon pudding.

One of the good things about this pudding is that it is baked as if it were a sponge cake, it is not necessary to put it in a bain-marie. And as you will see the ingredients They are very simple and inexpensive.

The truth is that preparing this recipe with our favorite machine is a real joy. The whites are assembled in a couple of minutes and are perfect. The rest of the ingredients mix in 1 minute. Do not worry if you see this mixture too liquid because when you mix it with the whites, it becomes denser.

If you want a extra you can serve the lemon pudding with vanilla ice cream… Real vice !!

Lemon pudding

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This delicious lemon pudding will delight citrus lovers. It is soft, light and very cool. In addition, it is not necessary to cook it in a water bath.

• Mayra Fernandez Joglar

• Recipe type: dessert
• Calories: 150
• Rations: 8

• Preparation time: 55M
• Cooking time: 5M
• Total time: 1H

Ingredients

• 50 butter g
• 150 g of powdered sugar
• the juice of 1 lemon and a half
• 2 eggs
• 190g milk
• 60 g of sponge cake flour
• Sal Island

Preparation

1. Preheat the oven to 150º, without fan or turbo.

2. Put the butterfly on the blades. Beat the egg whites with a pinch of salt for 2 minutes, speed 3 1/2. Remove and reserve.

3. Without washing the glass, add the butter and sugar. Beat for 30 seconds at speed 6. Lower the butter onto the blades and add the juice, the yolks, the flour and the milk. Beat for 30 seconds at speed 4.

4. Incorporate the whites to the point of snow that we had reserved. Mix with enveloping movements.

5. Pour the mixture into a mold lightly greased with butter, oil or spray.

6. Place the mold in the oven, in the lowest part and on the rack. Bake about 50 minutes or until the top is lightly toasted.

Equivalences with TM21

More information - White chocolate vanilla ghost ice cream