A light, zesty, citrussy dessert.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 45 minutes
    • British

    Lemon Dessert Pudding by Jane Power

    Recipe Information

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    Zest and Juice of 1 Lemon

    80ml Lemon Juice

    50g Scottish Unsalted Butter

    50g Plain Flour

    250ml Scottish Semi Skimmed Milk

    200g Caster Sugar

    3 x Scottish Large Eggs

    1 tsp Vanilla Essence


    Pre-heat the oven to 190°C/375°F/Gas Mark 5.

    Separate the eggs and then grate and juice the lemon.

    In a bowl, add together the grated lemon rind and both the lemon juices, vanilla essence and the caster sugar and mix well. In a food processor, blend the butter and the lemon mix.

    Now add the egg yolks and the flour, followed by the milk until you have a smooth batter.

    Whisk the egg whites in a large bowl until they are just firm, fold in the lemon batter and pour the mixture into a baking dish.

    Put the baking dish into a roasting tin half-full of hot water, then bake in the oven for 40-45 minutes until browned and slightly wobbly.

    Leave to cool, then serve.