Lemon Pudding Squares

  • Yield : 9 squares, serves 4 to 6
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
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  • 3/4 cup (6 ounces/185 grams) sugar
  • 1/4 cup (1 1/2 ounces/45 grams) all-purpose (plain) flour
  • 2 pinches of salt
  • 3 eggs, separated
  • 1 cup (8 fluid ounces/250 milliliters) milk
  • Grated zest of 1 Meyer or other small lemon
  • 1/3 cup (3 fluid ounces/80 milliliters) Meyer lemon or other lemon juice


Step 1

Preheat an oven to 350 degrees F (180 degrees C). Butter an 8-inch (20 centimeter) square baking pan. Bring a kettle of water to a boil.

Step 2

In a bowl, stir together the sugar, flour and 1 pinch of salt. In another bowl, whisk together the egg yolks, milk, lemon zest and lemon juice. Pour over the flour mixture and stir until smooth. In a third bowl, beat the egg whites with the remaining pinch of salt until they hold stiff peaks. Using a rubber spatula, gently fold the whites into the egg yolk mixture until just a few streaks of white remain.

Step 3

Pour the batter into the prepared pan and set in a larger baking pan. Place in the oven and pour boiling water into the large pan until it comes about halfway up the sides of the smaller pan.

Step 4

Bake the pudding until golden brown on top, about 40 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.

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