Lemon Pudding

Name: Lemon Pudding
Yield: 8
Ingredients: 6 tablespoons of butter or margarine; 1 1/2 cups all-purpose flour (270g); 6 tablespoons of wheat flour; 4 egg yolks (whites separated from yolks); Fresh Lemon Juice; 1 tablespoon grated lemon zest; 1 cup whole milk (240ml)

1
6 tablespoons of butter or margarine
2
1 1/2 cups all-purpose flour (270g)
3
6 tablespoons of wheat flour
4
4 egg yolks (whites separated from yolks)
5
Fresh Lemon Juice
6
1 tablespoon grated lemon zest
7
1 cup whole milk (240ml)

Ingredients

1
6 tablespoons of butter or margarine
2
1 1/2 cups all-purpose flour (270g)
3
6 tablespoons of wheat flour
4
4 egg yolks (whites separated from yolks)
5
Fresh Lemon Juice
6
1 tablespoon grated lemon zest
7
1 cup whole milk (240ml)

Directions

1
Preheat the oven to 350°F (medium)
2
Beat the butter and flour in a mixer until creamy
3
Add the wheat flour and mix, still in the mixer, at low speed
4
Beat the egg yolks lightly with a hand beater
5
Add the lemon juice, zest, and milk to the mixture and mix well
6
Stir with a wooden spoon until smooth. Reserve
7
Beat the whites in a separate bowl until stiff peaks form
8
Fold into the reserved mixture gently
9
Pour the mixture into a 20cm diameter mold, place it in a water bath (bain-marie) and bake for 50 minutes to 1 hour or until golden
10
Remove from the oven and let cool in the mold for at least 1 hour before unmolding
11
Keep refrigerated until serving
12
285 calories per serving