Molded Lemon Pudding

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2 hours 8 Servings Print RecipeEmail Recipe


  unsalted butter and sugar for mold
4 lemons
1⁄4cupwhite crème de menthe
7tablespoonunsalted butter (softened)
1⁄4cupall-purpose flour
6tablespoonfresh lemon juice
1 1⁄4cupmilk
6 egg yolks (at room temperature)
7 egg whites (at room temperature)
1 lemon sabayon
1ouncesemi sweet chocolate
  fresh mint sprigs
  candied flowers


Lightly butter a cup soufflé dish or charlotte mold. Sprinkle with sugar; tap out access.

Great zest from 2 of the lemons; reserve. Pare zest from to remaining lemons into 1/4 inch wide strips. Combine strips, the crème de menthe, and 1 tablespoon of the sugar in small saucepan. Heat over low heat until almost all liquid is evaporated and zest is crystallized, 8 to 10 minutes. Remove zest; let dry, separated to prevent sticking, on wire rack.

Beat 7 tablespoons butter, the remaining 6 tablespoons sugar, and the flour in large bowl until smooth. Beat in reserved grated lemon zest and the 6 tablespoons lemon juice.

Scald milk in medium saucepan over medium heat; gradually whisk into flour mixture. Return milk mixture to clean saucepan. Heat, stirring constantly, over medium-high heat to boiling; continue cooking, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat; very gradually whisk in egg yolks. Transfer pudding base to large bowl; cool, stirring occasionally, to room temperature.

Heat oven to 350°F. Beat egg whites and salt in large mixer bowl until stiff but not dry. Fold one fourth of the whites into pudding base to lighten. Fold in remaining whites; gently pour mixture into prepared soufflé dish. Place dish enlarger baking pan; add enough hot water to baking pan to come halfway up sides of soufflé dish. Bake until top the pudding is Golden Brown in center is firm, about 50 minutes.

Remove soufflé dish from water bath; cool on wire rack 10 minutes. Unmold pudding onto large serving plate area cool on wire rack to room temperature.

Make (or have prepared) Lemon Sabayon.

Combine chocolate and 1 tablespoon water in small saucepan; heat over very low heat, stirring occasionally, until chocolate is melted and smooth.

Pour sabayon over center putting allowing it to flow down the sides and form pool on serving plate. Swirl melted chocolate in graceful design on pool of sabayon on plate, using back of small spoon. Garnish with mint sprigs, candied flowers, and crystallized lemon zest.

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