Irish Lemon Pudding

I ❤ baking. On hot Summer days {okay, technically it’s still Spring, but I’m totally calling this Summer weather!} I love me a recipe that involves cold + creamy. Pudding, cheesecake, custard … you get the idea. 😀

I’ve had this recipe on my Pinterest board for a while and today just felt like the perfect day to mix up some deliciousness.

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Irish Lemon Pudding

4 tablespoons butter, softened

1 cup sugar

  • Cream the butter and sugar together.

4 eggs, separated

1 cup flour

4 lemons, juiced

2 1/2 cups milk

  • Add the egg yolks, flour, lemon juice, and milk to the butter / sugar mixture and blend well {I actually dumped mine into the blender for about a minute, because it had lumps of sugar/butter that refused to smooth out}.
  • In a separate bowl whip the egg whites until very stiff. Fold into the batter.
  • Pour into a greased casserole dish, baking pan, 9″ springform pan, or other small individual dishes {If you use a springform cake pan, be sure to place a baking sheet under it to catch the drips}.
  • Bake at 350 degrees until lightly brown and set. About 35-40 minutes.
  • Cool completely. Serve with fresh whipped cream.

Note: recipe says to serve warm, but we chilled ours thoroughly in the refrigerator. Totally preference. 😉

P.S. I’d love to try this recipe with Lemon or Lime Essential Oil!

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