Creamy lemon pudding

Creamy lemon pudding


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A little fresh cream transforms simple lemon butter into a delicious, mousse-like dessert.

Pat Alburey

Serves: 4 

  • 200g good quality lemon butter
  • 1 cup (250ml) thickened cream
  • 2 large egg whites
  • Salt
  • To serve: a few strips of lemon rind, 4–8 slices almond bread or biscotti

Preparation:12min  ›  Cook:1hour  ›  Ready in:1hour12min 

  1. Spoon the lemon butter into a bowl. Whip the cream until it will hold a soft peak, then fold into the lemon butter
  2. Add a pinch of salt to the egg whites and whisk until they form soft peaks, then carefully fold into the lemon mixture.
  3. Spoon into four serving dishes and chill for as long as possible.
  4. Top with the lemon rind and serve with the almond bread.


good source of vitamins A, B group and E.

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