Irish Fluffy Lemon Pudding Recipes
IRISH LEMON PUDDING TART RECIPE - (4.2/5)
Provided by á-51103
Number Of Ingredients 13
Steps:
- 1.To make the crust, place the butter in a small saucepan over medium heat and melt it. In a large bowl whisk together the flour, sugar, and salt. 2.Pour in the melted butter and pull everything together with a wooden spoon or silicon spatula. Use your hands to completely incorporate all the bits and form a ball. 3.The dough will be smooth, soft, and pliable.Press it into the bottom and up the sides of an 8 or 9" tart pan (a springform pan is fine, too!), cover in plastic wrap, and refrigerate for about 30 minutes. 4.Preheat the oven to 350°F. Take the chilled dough out of the fridge and prick it all over with a fork. Bake for 10 minutes and then set aside while you prepare the filling. 5.In a large bowl cream the butter and sugar. Add the egg yolks and beat until fluffy. Place the egg whites in a medium bowl (one large enough that you can get the beaters of a hand mixer in it). 6.To the butter, sugar, and yolks add the lemon zest and juice. Beat until smooth. Add the flour and mix until just combined. 7.Slowly pour in the milk and mix completely -- the batter will be runny with bubbles appearing at the edges of the bowl. 8.Using the whisk attachments for your hand mixer (or an incredible amount of elbow grease) beat the egg whites until they form stiff peaks. They will look like meringue! 9.Fold the whites into the batter. You might not be able to fold it all in without it looking clumpy and lumpy. It's ok! You want those fluffy egg whites to stay that way. 10.Pour the batter into the crust and bake for 35-40 minutes. 11.Top with whipped cream and sprinkles. 12.Serve warm or cold. Note: The crust will come together quickly but does need to chill for about 30 minutes before baking. Be sure you allow yourself time for that or make the crust ahead.
IRISH FLUFFY LEMON PUDDING
This is a wonderful dessert it has a fluffy top and a creamy lemon base. If you want a heavier lemon flavor increase the Zest.
Provided by Bergy
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter.
- Add sugar and beat well.
- Grate the rind of the lemons and squeeze out the juice, strain, set aside.
- Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
- Add the milk.
- Whisk the egg whites stiff and fold gently into the batter.
- Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
- Dredge with Icing sugar (optional).
- Serve with whipped cream (optional).
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- In a medium bowl, cream butter and sugar. Add egg yolks one at a time. Add flour; mix well. Add lemon zest and juice, followed by milk; mix well.
- In another medium bowl, beat egg whites until stiff. Gently fold egg whites into lemon mixture until completely incorporated. Pour into baking dish.
- Bake 40 to 45 minutes, or until very lightly browned and set. Let cool slightly, sprinkle with confectioners’ sugar, and serve warm.
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- To make the crust, place the butter in a small saucepan over medium heat and melt it. In a large bowl whisk together the flour, sugar, and salt.
- Pour in the melted butter and pull everything together with a wooden spoon or silicon spatula. Use your hands to completely incorporate all the bits and form a ball.
- The dough will be smooth, soft, and pliable. Press it into the bottom and up the sides of an 8 or 9" tart pan (a springform pan is fine, too!), cover in plastic wrap, and refrigerate for about 30 minutes.
- Preheat the oven to 350°F. Take the chilled dough out of the fridge and prick it all over with a fork. Bake for 10 minutes and then set aside while you prepare the filling.
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- Irish Yellowman Candy. Imagine toffee that is infused with bubbles and is crunchy, crispy, and crackly. That’s what Yellowman candy is all about. Think of it a little like a honeycomb.
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