This delightful Lemon Pudding Pie combines a light, fluffy cake base with a creamy lemon pudding filling. It’s a perfect dessert for lemon lovers, offering a refreshing citrus flavor with a rich, smooth texture. Ideal for any occasion, this pie will surely be a hit at your next gathering.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Ingredients:
For the Cake:
- 3 eggs
- A pinch of salt
- 180 grams of sugar (1 cup)
- 180 grams of butter (10 tablespoons)
- 200 grams of flour (1 cup + 1/4 cup)
- 50 grams of cornstarch (3 tablespoons)
- 10 grams of baking powder (2 teaspoons)
- Juice of one lemon
For the Lemon Pudding:
- 1 egg
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of cornstarch
- Lemon zest (from one lemon)
- 250 ml of milk (1 cup + 1/4 cup)
- 40 grams of butter (2 tablespoons)
- 1 tablespoon of lemon juice
Directions:
- Prepare the Cake:
- Preheat your oven to 180°C (360°F).
- Grease and flour a 27×18 cm (10×7 inches) baking dish.
- In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
- Add the sugar and continue to beat until the mixture is light and fluffy.
- Melt the butter and let it cool slightly before adding it to the egg mixture. Mix well.
- Sift together the flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the lemon juice until the batter is smooth and well-blended.
- Pour the batter into the prepared baking dish and spread it evenly.
- Prepare the Lemon Pudding:
- In a medium saucepan, whisk together the egg, sugar, vanilla extract, cornstarch, and lemon zest until smooth.
- Gradually add the milk, whisking constantly to prevent lumps.
- Cook the mixture over medium heat, stirring constantly, until it begins to boil and thicken.
- Once thickened, remove from heat and stir in the butter and lemon juice until fully incorporated.
- Assemble and Bake:
- Pour the lemon pudding evenly over the cake batter in the baking dish.
- Place the dish in the preheated oven and bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the pie to cool in the baking dish for about 10 minutes before slicing.
- Serve warm or at room temperature. Optionally, dust with powdered sugar or garnish with lemon slices.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with fresh mint leaves or berries for added color and flavor.
Cooking Tips:
- Make sure to stir the pudding constantly while cooking to avoid lumps and ensure a smooth texture.
- For a more intense lemon flavor, add a bit more lemon zest to the pudding.
Nutritional Benefits:
- Lemons are a great source of vitamin C and antioxidants.
- The use of cornstarch helps to keep the cake light and fluffy.
Dietary Information:
- This recipe contains gluten, dairy, and eggs.
Storage Tips:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled.
Why You’ll Love This Recipe:
- The combination of a light, fluffy cake and creamy lemon pudding offers a perfect balance of textures and flavors.
- The refreshing lemon flavor makes this pie a delightful dessert for any season.
Conclusion: This Lemon Pudding Pie is a delicious and refreshing dessert that’s sure to impress. With its light, fluffy cake base and creamy, tangy lemon pudding, it’s a perfect treat for any occasion. Enjoy the vibrant citrus flavor and the delightful texture of this easy-to-make pie.
Enjoy your dessert!