This is basically a whole lemon in a food processor with some sugar and cream and eggs, and it makes the most wonderful, tart-but-sweet lemon pudding. It's fantastic.

Serves
4

Preparation

15min

Cooking

25min

Skill level

Easy
By
Average: 3.1 (301 votes)
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Ingredients

  • 1 thin-skinned lemon
  • 1½ cups (330 g) caster (superfine) sugar
  • 30 g butter, melted
  • 3 egg yolks
  • ¾ cup (180 ml) single (pouring) cream
  • 2 tbsp cornflour (cornstarch)  (see Note)
  • vanilla ice-cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat oven to 160°C (325°F).

2. Cut the lemon into 8 pieces and remove any seeds. Place in a food processor with the sugar and process until very smooth. Add the butter, egg yolks, cream and cornflour and process until smooth.

3. Pour mixture into 4 greased 1-cup capacity (250 ml) ovenproof pie dishes. Bake for 22–24 minutes or until just 
set. Serve warm or cold with vanilla ice-cream. 

 

Note

• Use gluten-free cornflour to make this pudding gluten-free.