There is something irresistible about a crispy crust, particularly when you know that just underneath, you’ll find a smooth, creamy layer of tart lemon to roll across your tongue. This lemon pudding provides a satisfying combination of textures, and is easy to whip up.
Crispy Lemon Pudding Recipe
6 T unsalted butter, softened
1 1/2 c. organic cane sugar
Note: look for a fine grain variety so pudding texture isn’t grainy. The package should state the product is good for sprinkling and baking.
1 1/2 c. 1% milk
3 large eggs
1/2 c. lemon juice
1 tsp baking powder
1 tsp finely grated orange peel
confectioner’s sugar for sprinkling
Preheat oven to 355°F. Place all ingredients except for confectioner’s sugar in food processor bowl and process until smooth. Pour into a lightly greased 5 cup oven proof dish. Bake for 1 hour or until crust is a deep, golden brown. Dust with confectioner’s sugar. Pudding may be made up to 4 hours ahead. Cover with wrap until ready to serve. Scoop into glass bowls and enjoy the sweet and sour combination of flavors!
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