Delicious lemon dessert… But what is this title? It is simply the translation to my sauce of Delicious lemon puddinga dessert of Australian origin, which has intrigued me for quite some time.
It is a somewhat “magical” dessert. When cooked, a soft layer forms on top, while a cream, which we could somewhat compare to lemon curd, forms below. At the tasting, we therefore have 2 textures, 2 different sensations.
It’s a very nice little dessert to make and enjoy.
Here, I chose a ramekin cooking. Before that, I had also prepared a version to share in a large dish. But, my photos were very ugly. So, I did it again, and this time I prepared 4 portions (even if you only see 2 in the photos).
What’s funny is that when taking these photos, I felt obliged to taste several of them, and at different times, just to check that they were successful. And then I ate a few spoonfuls for the picture. Then a few more, just out of greed. Well, in the evening, there was almost nothing left. But it is the proof that this dessert is delicious.
Delicious Lemon Dessert:
(According to Donna Hay)
2 to 3 lemons (organic)
1/2 tsp baking powder
Melt the butter, then put it in the mixer bowl with the sugar.
Whisk for 8/10 minutes. The mixture will become creamy.
Meanwhile, grate a lemon zest and squeeze 80 ml of juice.
Preheat the oven to 160°.
Prepare a bain-marie with boiling water.
Add the lemon zest and the 2 egg yolks to the butter and sugar mixture. Beat about 2 minutes.
Sift the flour and yeast mixture over this preparation, and mix.
Add the lemon juice, then the milk. To mix together.
To finish: my tastings served a purpose, in the end. Because, at the exit of the oven, I thought for a moment that it was missed, because the mixture below was very liquid. In fact, they had already thickened when lukewarm, until completely creamy when completely cold.