Irish Lemon Pudding adapted from Irish Traditional Cooking
- 2 tablespoons butter
- 1/4 cup sugar
- 2 eggs, separated
- 1/2 cup flour
- 2 lemons, zested and juiced
- 1 1/4 cups milk
Preheat oven to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. In a separate bowl, whisk the egg whites until stiff. Fold gently into the lemon mixture until incorporated. Pour into a 8-9 inch pie pan or cake pan. Bake for 40 minutes, or until very lightly browned and set. Sprinkle with powdered sugar and serve warm with freshly whipped cream.
Note: I like to double the recipe and bake it in a 9 inch springform pan (with a baking sheet underneath, just in case of any drips). I like thicker layers of pudding, and I think it makes for a prettier presentation.