Friday, June 25, 2010

Lemon delicious

Lemon Delicious The Margaret Fulton Cookbook by Margaret Fulton and Suzanne Gibbs
Right now, lemons are in season. They are also the only produce that I actually grow. Not that I put any effort into this growth. I have a lemon tree that was in the backyard when we bought the house. I pruned it once. I was banned from pruning it again. Enough said.
60g butter
3/4 cup sugar
2 eggs, separated
4 tablespoons SR flour
grated rind and juice of 1 lemon
1 1/2 cups milk
Preheat oven to 180 Celsius. Cream the butter and sugar, add the egg yolks and beat well. Add the sifted flour, lemon rind and juice. Add the milk slowly to the creamed mixture, stirring well. Beat the egg whites until stiff, then fold into the mixture and put into a buttered shallow casserole. Bake for about 45 minutes.
Serve with your choice of cream or ice cream (or both!).
This is the first time that I’ve made a pudding from scratch and I was quite impressed with myself (if I do say so). Though it wasn’t exactly saucy, it was very light, fluffy and moist. I think the lemon flavour could have been slightly stronger, I guess it depends on the strength and juiciness of your lemons.
This week Liss is hosting Season Savvy featuring lemons. Check it out to see some other delicious lemon recipes and get cooking!


  1. Loving the pudding! I think puddings can easily go wrong if you dont cream and beat well enough....
    My favourite type is actually bread and butter pudding though, so no worries there!

  2. I made lemon delicious the other night too! I think the secret to getting more sauce is to just cook it for less time...

    It is So yummy though, hey!?

  3. Oh yum, love lemon delicious. And I SO need a lemon tree...


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