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Mini lemon delicious puddings recipe
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Indulge in decadent citrus puddings with a zesty lemon surprise. Perfect for cozy winter nights.
Ingredients:
  • 125g butter, softened
  • 220g caster sugar
  • 4 Free Range Eggs, separated
  • 100g self-raising flour
  • 500ml milk
  • 2 lemons, rind finely grated, juiced
  • 50g butter, chopped
  • 220.00g caster sugar
  • 1 Free Range Egg, lightly whisked
  • 2 tsp finely grated lemon rind
  • 60ml lemon juice
  • 1 lemon, thinly sliced
Instructions:
  • For the lemon curd, in a small saucepan, mix together butter, sugar, egg, lemon rind, and lemon juice over medium-low heat. Stir constantly for about 5 minutes until the butter melts and the mixture thickens and boils. Strain through a sieve into a bowl, cover with plastic wrap, and refrigerate to chill.
  • Prepare the candied lemon slices by lining a baking tray with parchment paper. Next, in a frying pan over medium-low heat, combine sugar and 1 cup (250ml) of water. Stir for about 3 minutes until the sugar dissolves completely. Then, add the lemon slices to the pan and cook for approximately 30 minutes, turning them occasionally, until the rind becomes translucent. Finally, transfer the candied lemon slices to the lined tray.
  • Preheat oven to 180°C. Grease six 1 1/2-cup (375ml) ovenproof dishes and place on a baking tray. Cream butter and sugar until pale. Mix in egg yolks one at a time. Alternate adding flour with milk, ending with flour. Fold in lemon zest and juice.
  • In a clean, dry electric mixer, whisk the egg whites until soft peaks form. Gently fold half of the egg white into the milk mixture using a metal spoon until just combined. Repeat with the remaining egg white. Spoon the mixture evenly among the prepared dishes.
  • Bake until the tops turn light golden, about 20-25 minutes. Rest for 5 minutes. Serve topped with lemon curd and candied lemon. Enjoy right away.

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