Easy Baked Lemon Puddings
Luscious, creamy, tangy, sweet lemon puddings. Easy to prepare and even easier to eat.
I love lemons. I love everything lemony. From savoury to sweet, hot to cold, food to drink, and so on and so on. It’s not rare for me to choose a tart, lemon flavoured dessert over chocolate. Are you shocked? Well, it depends on the day, but yes, it happens. I mean give me one of these lemon bars any day.
Anyway, moving on. Lemon puddings. There are loads of recipes out there, and mine is a variation of several. However, they all call for beating the eggs separately and then folding them into the mixture. I’ve done away with this step. Yes, I just added the eggs – whites, yolks and all – along with the rest of the ingredients. Hey, it’s all about making life easy, is it not?
I have a feeling the egg white thing makes a big difference in terms of texture for the puddings. Mine aren’t like some of the ones I’ve read about on the internet. They all mention a cake layer and then a sauce underneath. Mine are more like a thick creamy pudding with a thin cake-like layer on the surface. But you know what? They are delicious. So I’m happy with them as they are. Both gorgeously creamy and easy to prepare.
This is a prefect dessert option for meals that have a lot of meat, so over on the Greek side I’ve suggested it for Easter lunch. I imagine you all know what Easter lunch is like here, right? Roast lamb on a spit over charcoal, and a whole load of other weird bits wrapped around huge skewers and cooked over the fire. It’s not for the faint-hearted. Anyway, lemony desserts are great as they are light tasting and cut through the fatty meatiness of barbeques.
I suggest serving the puddings with some fruit such as strawberries, raspberries or blueberries. Strawberries are in season now here so this was the best option for me. I did sprinkle some icing sugar over them to bring out some sweetness, as it’s still a little early and they aren’t at their 100% best yet. Go ahead and just choose your favourite berry type fruit. I also tried some mascarpone on the side, but to be honest it didn’t really add anything to the dessert. The lemon flavour combined with the fresh sweetness of the strawberries is all it needs. So it’s in the pictures but not in the ingredient list.
So, what dessert do you serve after a meaty meal? Let’s hear some ideas, maybe I’ll try something new this Easter!
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