Irish Lemon Pudding
This Irish lemon pudding is so light and fluffy, with a perfectly tart and sweet lemon flavor. It’s to die for!
I know it’s the day before St. Patrick’s Day now, but I still have one more fantastic recipe to share with you! And the best part is that it’s totally simple and made with just a handful of ingredients that you might already have on hand, so you can easily whip it up for tomorrow if you wish. This Irish lemon pudding is a beloved dessert in my family, and one I make for lots of special occasions, but nearly always for St. Patrick’s Day. I first posted the recipe nine years ago (!) and I figured it was time to finally give it a little upgrade. I’ve made it dozens of times since then, and it is always a hit. It’s light and simple, with the perfect lemon flavor, and tastes great with a dusting of powdered sugar and a dollop of whipped cream on top. It’s a family favorite!
This pudding separates into two layers as it bakes, with a light caky layer on top, and a luscious pudding layer on the bottom. It’s wonderful served either warm or cold, and the leftovers are delicious the next day (if there are any!). This Irish lemon pudding never disappoints!
Irish Lemon PuddingPrint Recipe
- 4 tablespoons butter
- 1/2 cup sugar
- 4 eggs separated
- 1 cup flour
- 1/3 cup fresh lemon juice from about 2 lemons
- 1 tablespoon lemon zest
- 2 1/2 cups milk
- Preheat oven to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. In a separate bowl, whisk the egg whites until stiff. Fold gently into the lemon mixture until incorporated. Pour into a 9 inch springform pan or a deep cake pan. Bake for 40 minutes, or until the pudding is very lightly browned and only jiggles slightly when shaken gently. Sprinkle with powdered sugar and serve warm with freshly whipped cream. Refrigerate any leftovers.
This looks delicious and so fresh! I start craving lemon desserts this time of year. I made a batch of lemon bars on Monday and they definitely hit the spot. Thank you for sharing!
Can I use whole wheat flour and oat milk?