This makes a delicate sponge that separates in the oven so there’s a layer of lemon pudding in the bottom of the bowl. We like raspberry sorbet on top for color and brightness, but my restaurant partner Rich Melman likes my Buttermilk Ice Cream on top for a creamier soothing experience.
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 5 tablespoons unsalted butter, softened
- 1/3 cup and 3/4 cup sugar
- 5 eggs, separated
- 1/4 cup and 2 tablespoons all-purpose flour
- 1 1/4 cup whole milk
- 2/3 cup lemon juice
- 2 lemons, zested
- Equipment: 8 (8-ounce) ramekins
Instructions
- Preheat the oven to 325 degrees F. Butter the ramekins.
- In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
- In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
- Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 123 mg |
| Sodium | 56 mg |
Reviews
I’ve made this recipe several times when having guest over. Simple, great tasting and everyone compliments how elegant. I changed one thing though, I don’t add the flour because it comes out like a thick cake, without the flour it’s more like a lemon flan with a little lemon juice over it when you turn over (there a little juice that remains with the sorbet its beautiful and elegant when served but it great without too.
I made this just as directed in the recipe, baking it the 30 minutes at 325 degrees. I had two ramekins in a smaller pan and 6 in the larger one. The “cake” part in the ones in the smaller pan set up, but the others remained too runny. I had to bake them a little longer and ended up taking them out of the water bath in order to try to dry them out a little. Based on the other positive reviews, maybe I just didn’t do it right, but we were really disappointed in the runny pudding and the strange texture of the cake part. All in all, very disappointing.
i made this pudding some years ago and really like it. i am glad that Food Network has this recipe, as i have looked for it for several years.
thundercloud2
western ny
thundercloud2
western ny
I love Gale and Sweet Dreams- lemon deserts are always #1 on my list however, this recipe was quite odd.
It was easy to make and it turned out almost exactly as it did on TV but, the texture was not quite like a pudding, not quite like sponge cake and definately nothing in between. It was like an extremely dry cake soaked in milk. The lemon and raspberry was a genious combo but the odd texture made the dish too complex for my pallet. It would have been much better as a custard or traditional pudding.
I found this recipe just delicious! It wasn’t very difficult and made an elegant dessert. My sons asked for this instead of birthday cake. If you love lemon, this is for you!
This is such a simple recipe to make. I used a smaller ramekin, but it was still good. The only problem was that it was a little bit too thin to be “pudding”.
This was a fun recipe to make and it came out just like Gales. I love lemon and this was deliscious.