Everyone deserves a second chance. Me included, on this dessert.
I tried it once before but failed — and that failure was also what pushed me to give up on my oven at home for my grandmother’s awesome one as well. And, as you can see, something good always comes out of a bad situation.
Thank the Lord, I finally know why this is called Lemon Delicious.
This is a simple, no frills treat that tastes like everything you’d imagine just by derivation from its name.
I’d think it’s great for summer entertaining as well; the pudding’s light fluffiness that comes from the beaten egg whites makes it easy to eat after a flavourful dinner meal.
Truth be told, somehow I find myself eating these guilt-free. It’s a great balance between sweet and sour, and the individual portions means everyone gets a share.
Cheers to summer treats, hurrah!
Individual Lemon Delicious
Adapted from Maureen Simpson’s recipe on ninemsn Australia
Yield: 6 individual servings
- 75g self-raising flour
- 165g castor sugar
- Zest from one lemon
- 80ml (1/3 cup) freshly squeezed lemon juice (approximately 2 lemons)
- 80g unsalted butter, melted
- 3 eggs, separated
- 1 1/2 cups milk
1. Preheat oven to 180 degrees C (approximately 356 degrees F). Grease 6 ramekins (mine have a 3.5 inch diameter, 2.5 inch height) and set aside.
2. In a large mixing bowl, mix the flour, sugar and lemon zest. Create a well in the centre of the flour mixture to add the wet ingredients.
3. In a separate medium-sized bowl, mix the lemon juice, melted butter and egg yolks. Add these wet ingredients into the well of the dry ingredients. Using a wooden spoon, mix everything together until well combined.
4. Gradually add in the milk to the mixture, stirring at the same time to combine. The resulting mixture should be a smooth liquid. Set aside.
5. Using a stand mixer fit with a paddle attachment (I use a Kenwood stand mixer), beat the egg whites until white and stiff peaks form. (Stiff peaks are achieved when you are able to hold the bowl upside down above your head and nothing falls down!)
6. Carefully pour the lemon mixture into the beaten egg whites. Use a spatula to fold the egg whites into the mixture until just combined.
7. Divide the mixture evenly between the prepared ramekins. Place the ramekins into a high baking dish and pour boiling water into the baking dish to reach halfway up the sides of the ramekins.
8. Bake in the oven for approximately 40 minutes, or until the tops are browned and pudding set. They are typically served warm, with some pouring cream, ice cream or berries (such as those I’ve used)!
After assembling them all together, I couldn’t help myself with a few more shots. I went crazy, do forgive! (And I hope you enjoy not only the photos but the taste as well ;))