lemon pudding

Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Gregg's tangy lemon tart

plain flour,plus extra for dusting

icing sugar

unsalted butter,cubed

eggs

caster sugar

milliliters double cream

juice 2-3 lemon(about 100 milliliters/3.5fl oz) and 2 tbsp lemon zest

To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Easy to make and ready in less than an hour, this Self Saucing Lemon Pudding is light and fluffy lemon sponge, with a surprise, thick lemon sauce. With a bright, tangy flavour from real lemons, this pudding recipe is for every lemon lover.

Self Saucing Lemon Pudding

baking powder

salt

white granulated sugar

unsalted butter, melted ((¼ cup / ½ stick))

lemon juice ((notes))

lemon zest ((notes))

milk ((125 milliliters))

lemon juice ((80 milliliters))

cornflour (cornstarch)

water

Icing (powdered) sugar

Thick dollop cream cream

Preheat your oven to 180C / 350F / 160C fan. Grease 6-8 cup capacity casserole or pie dish with butter.

Get some water boiling in the kettle.

Zest the lemons, then juice them and set aside.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate bowl using an electric beater or by hand, beat together the melted butter and sugar until well combined.

Add the egg and beat well, scraping down the sides of the bowl as necessary until it’s a pastel yellow colour.

Using a spatula now, stir through the tablespoon of lemon juice and zest.

Gently stir in one third of the flour mixture, until just combined.

Add half of the milk, Mix gently again. Continue – flour, milk, flour – stirring each time until only just combined. Don’t overmix or the cake may turn out dense.

Pour the batter into your prepared pie dish

FOR THE CAKE BATTER

In a small jug mix the ⅓ cup of lemon juice and cornflour until fully combined. Add the boiling water and stir. Set aside.

Sprinkle the ⅓ cup of sugar in an even layer over the top of the cake batter.

With an upturned dessert or soup spoon in one hand, slowly dribble the boiling water &amp; lemon juice over it, moving it around so the water is dribbled evenly over the whole cake (see notes)

Bake the pudding for 32-35 minutes. The top should look dry, cracked and starting to turn golden and a toothpick inserted (just into the cake portion) should come out with just a sticky crumb or two attached.

Let the pudding sit for 10 minutes before serving. Dust with icing (powdered) sugar and serve with warm custard, cream, dollop cream or ice cream.

FOR THE LEMON SAUCE

A hot pudding doused in cream is always welcome in cooler months, writes Julia Busuttil Nishimura.

Lemon delicious pudding

unsalted butter, softened,

(1 cup) caster sugar

lemon

eggs, separated

(3/4 cup) self-raising flour

milliliters (1 cup) full cream milk

lemons (approximately 200 milliliters)

sea salt

Preheat oven to 170°C. Grease a 28cm round baking dish with butter.

Cream the butter, sugar and lemon zest until light and fluffy (you can use a stand mixer fitted with a paddle attachment, handheld electric beater or bowl and wooden spoon). Add the egg yolks, one at a time, mixing well between each addition. Add the flour and milk and mix on a low speed until well incorporated. Finally add in the lemon juice and mix to combine.

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold half of the egg whites into the batter, gently incorporating it, before folding in the remaining half. Pour the batter into the prepared dish. Place the dish onto a deep baking tray and fill the tray with enough boiling water to come up half way to the baking dish. Bake in the preheated oven for 30-35 minutes or until the top of the pudding is light golden and bounces back when lightly pressed with your finger.

Lemon posset is a creamy, citrusy dessert—the perfect small treat. It offers a rich texture and balanced lemon flavor that teeters irresistibly between tangy and sweet. Posset is so easy to make! Allow 3 hours for chilling. Recipe yields 8 to 9 small (2-ounce) servings.

Lemon Posset

(2 cups) heavy cream

sugar

lemon zest*

lemon juice

vanilla extract

Optional garnishes: Fresh berries (blackberries, raspberries

Combine the cream, sugar and zest in a medium saucepan over medium heat. Place a 2-cup glass liquid measuring cup next to the stove, because you’ll need it to determine when the cream has finished reducing.

Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar, and reducing the heat as necessary to maintain a gentle simmer. (If the mixture begins to boil over, it’s much too hot—briefly remove it from the heat before returning it at a lower temperature). Cook until the mixture is reduced to 2 cups, about 15 to 20 minutes. 

Remove the mixture from the heat and stir in the lemon juice and vanilla extract. Let the mixture rest for 20 minutes.

Strain the mixture through a fine-mesh strainer into a bowl and discard the zest. 

Divide the mixture evenly between 8 individual ramekins or serving glasses.

Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be stored in a carton with a lid (or wrapped in plastic wrap) and refrigerated for up to 1 week or frozen for up to 3 months. Unwrap and let them rest at room temperature for 10 minutes before serving (if frozen, allow them to defrost for 30 minutes or longer in the refrigerator). Garnish as desired and serve.

Hi. I am delighted to receive this recipe. Will need it in April, exactly the sort of recipe that will suit an occasion. Thank you. Sorry star rating chosen in error
Will send rating once I have made the recipe

Hi Kate! I just wanted to tell you how much I love your recipes!!! They have never once let me down. To get even more awesome recipes, I bought your cookbook and it brings me much joy to pore over each one of your fantastic creations. I also have a sweet tooth and ADORE your healthier dessert options! In fact, this weekend I made your zucchini bread, which was delightful! And I look forward to trying this recipe too! Thank you for making a student's life brighter, healthier, and much more flavourful :)))

Well! I made the Passet today and my boyfriend called it “crack!”  And it was easy-peasey!  Just delicious!  Thank you.

I made this for Easter, and it turned out perfectly! Smooth, not too sweet, just really delicious. Thank you for the recipe. :)

Made this for Easter and it was the perfect light dessert. Reduced sugar to make it more tangy and did not strain it. With bits of lemon zest, it was super. 
Wondering.. can honey be substituted for sugar?

This was the perfect ending for our spring brunch.  The directions were easy to follow and the sweetness was balanced by fresh berries on top. Thanks Kate!

BTW - your Moroccan carrot and arugula salad was also a huge hit at the same brunch.

I understand the color will change but is trying date syrup as the sweetner a bad idea ???
I don't like the taste of stevia and I definitely don't want to use honey ...

Such an easy recipe and SO good. My entire family loved it served with berries on top. Definitely saving this one for a simple but elegant dessert for company!

Kate, thank you for sharing yet another great recipe. I made the lemon posset in a whim today as I had all the ingredients handy. Everyone at home loved it. Sooo easy and sooo versatile..You are one of my very favorite bloggers. Thank you for keeping it very simple and fool proof always!

I made this recipe for my family for Easter and everyone loved it! I will be making it again tonight, for tomorrow's "National Medical Laboratory Professionals Week" potluck.

These are absolutely divine. My husband is obsessed with them, he has a particular sweet tooth for anything with citrus and loves these. I have made these 3 times now and each time they turned out delicious. I doubled the recipe last time and froze a few and he says they taste like lemon ice cream once they defrost a bit [although he usually can't wait for them to fully defrost and dives in as soon as they start to soften]. If you like lemony treats, these are a must!

This recipe is delicious and simple.  I've always loved lemon and citrus sweetness. (I cut the lemons in half, put them in a bowl, and microwave for a minute to bring out the juice before juicing.) I have added this to my rotation of meals for my church's Meal Train, to provide meals for families in need.  Another new favorite from Cookie and Kate!

Tried this substituting Silk Heavy Cream. It has 0 protein so I worried about getting it to thicken. It only got to the texture of yoghurt, but it was delicious. I would add 1tsp arrowroot or 1/2 tsp agar next time. I give it a 5 for taste; 3 for texture using non-dairy. I'll let you know if I can fix it.

I should have followed the instructions! 
Mine is too liquidy. I was told it’s good enough once the sugar is dissolved.
I see now that it is important to let the mixture evaporate for the consistency.

Loved it! Made it using orange flavor. Turned out great!

I have served this dessert twice at dinner parties recently to rave reviews both times. Thank you for a fabulous recipe!

Love this recipe!  I have to admit I was a little hesitant to try the "Cook until the mixture is reduced to 2 cups" but I was willing to keep the measuring cup next to the pot...while I was simmering I noticed my pot had cups indicated on the inside of my pot!  I could "see" when it had cooked down to the 2 cups, I never had to dump and put back in!  Also, I found it helpful with my 2nd batch to zest the large lemon I was using first, then squeeze fresh lemon juice out of it-both times I made this the large lemons each had 1/3 cup juice!  Thank you for all your recipes-YUM!

How do you reduce 2 cups of cream to 2 cups as stated in this recipe????

What a great recipe!!! This is the perfect summer dessert, I garnished ours with some diced sugared berries and oh my! Summer in a cup! I read some comments were confused on reducing the cream in half, when making this I used a pan that has measurements on the inside. Once I had added the sugar and lemon zest, I made a mental note of that marker and kept that gentle simmer till it was in half. It took about 20-25 minutes, but I was afraid of overheating the dairy so kept the simmer gentle.  The consistency is super creamy and rich, it’s easy enough to add to the weekly roster as well! Thank you so much for a great recipe, I can’t wait to try out other citrus variations 

this ok, but easier &amp; better is M. McDowell's recipe made in the lemon

Lemon posset is slowly becoming one of my favorite desserts and this recipe is so easy to follow. I’ve now made it three times and it’s been prefect each time! It’s perfect for four 6-ounce ramekins or if you want to split it into smaller portions (which I would suggest unless you and your guests absolutely love lemon). I would suggest leaving your lemons out for 10 minutes to soften the exterior for easier zesting and getting familiar with your stovetop. First two times I made this recipe, I was absolutely sweating over reducing the mixture to two cups. I quickly realized that 20 minutes is perfect for my stovetop and removed the hassle of measuring. I started the first three minutes on medium and then cooked the rest at low or 2. Adding a crumb layer and fruit really takes this to the next level but it’s just as scrumptious on its own. I’m trying orange next!!

Hello!  The posset is delicious.  I would double check the yield at the top of the recipe, though.  It says 8-9 servings in a single batch.  That would be a tiny 1/4 cup per serving which seems pretty skimpy.  I got 4.5 servings from the 1x batch.  Otherwise, loved it!

https://content.jwplatform.com/videos/&rdquo;D13prCcU&rdquo;.mp4

”Lemon

You will not believe how easy it is to make gluten-free lemon pudding from scratch. Say goodbye to boxed pudding mixes (don’t throw them away – use them to make my Gluten Free Lemon Snack Cake) and make this delicious treat instead. Bursting with lemon flavor this homemade pudding is every lemon lover’s dream come true.

Easy Lemon Pudding Recipe (Gluten-Free)

whole milk

granulated white sugar

light brown sugar

cornstarch

lemon juice (3-4 lemons)

unsalted butter

235 ml heavy whipping cream, cold

powdered sugar

Place a fine strainer over a clean non-reactive...

Place a fine strainer over a clean non-reactive medium bowl and set aside. Prepare your serving glasses

In a small bowl combine the granulated white...

In a small bowl combine the granulated white sugar, light brown sugar, and lemon zest from ONE lemon. Using your fingers, rub the zest into the sugar.

In a large saucepan combine the milk, the...

In a large saucepan combine the milk, the sugar-lemon zest mixture, corn starch, salt and vanilla extract. Add the egg yolks and whisk to combine.

Turn on your burner to a medium-low and...

Turn on your burner to a medium-low and slowly bring your pudding mixture to a simmer. Whisking the hot milk constantly until the mixture starts to thicken up. This can take anywhere between 5-10 minutes. Do not allow it to come to a boil or burn on the bottom of the pan. The lemon pudding is ready when it leaves a path on the back of a spoon.

Remove the saucepan from the heat and whisk...

Remove the saucepan from the heat and whisk in the lemon juice and butter. Whisk until fully combined.

Pour the cooked lemon pudding mixture through a...

Pour the cooked lemon pudding mixture through a fine strainer set over a clean medium heatproof bowl.

Using a large cookie scooper divide the creamy...

Using a large cookie scooper divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow to chill for at least 2hrs or up to 5 days. 

When ready to serve, garnish it with a...

When ready to serve, garnish it with a generous dollop of whipped cream and fresh berries.

To make sweetened whipped cream, add the heavy...

To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk attachment.

Whisk at a medium speed until stiff peaks...

Whisk at a medium speed until stiff peaks form.

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Gregg's tangy lemon tart

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Top 5 lemon pudding recipes from across the web

The most viewed lemon pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gregg's tangy lemon tart

Self Saucing Lemon Pudding

Lemon delicious pudding

Lemon Posset

Easy Lemon Pudding Recipe (Gluten-F...

The most viewed lemon pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine