Luscious Lemon Pudding

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Luscious Lemon Pudding – a luscious and decadent dessert, that won $250,000 in Canada’s foodnetwork show called Recipe To Riches


Last year there was a new show on the Canadian foodnetwork channel. The show is called Recipe To Riches and it’s about ordinary people showcasing their favorite family recipes in front of some popular judges and they battle to have their recipe become a President Choice product to win $25,000 and ultimately win the grand price of $250,000.

Last year’s winner for the grand prize was this cute little old lady, 80 years old, who came on the show with this delicious luscious lemon pudding that won the hearts of the judges and everyone else. I was a bit surprised because I am not one for lemon desserts so I couldn’t really understand why a pudding like this could win over pulled pork. :)


I had to see what all the fuss was about. The interesting thing about this dessert was that the top 2/3 is supposed to be cake consistency and the bottom pudding. So I looked up the recipe and found it on the foodnetwork site. I read the ingredients and they’re basic ingredients, flour, sugar, eggs, butter and lemon. But then I read the quantities and began to worry, the recipe only calls for 3 tbsp of flour. I then read the comments to see if anyone has tried it and noticed that some people were concerned about the same thing, but those who have tried it, loved it.

So since I always love a challenge, I proceeded to make this luscious lemon pudding. Granted, I was a bit nervous as I was making it and wanted to follow the recipe exactly for the first time. So I did, the consistency of the pudding was pretty wet, and as I was pouring it in my ramekins I began to wonder if it would actually turn out to be cake consistency for the top 2/3 of it. But I baked it, anxiously checking the oven every few minutes to see what is happening.

The time came to take it out of the oven.


The lemon pudding looked delicious and it looked like there was cake consistency, but I was anxious to see the bottom of the pudding. I removed the ramekins from the water bath and let them cool for a bit then sprinkled some powdered sugar over them. When I finally tried it, it was exactly as it was supposed to be. To my amazement, the top 2/3 of the pudding was actually cake consistency and the bottom actual pudding. As far as taste, well I can understand why it is called luscious lemon pudding. It truly is luscious, but to be honest just a little bit sweet for me. So if I were to make this again I would cut down on the sugar and maybe add an extra tablespoon of flour to make up for the sugar.

But all in all it was worth it, I’m glad I tried this recipe.

4.5 from 2 reviews
Luscious Lemon Pudding
Prep time
Cook time
Total time
Serves: 6
  • 1 cup granulated sugar
  • 3 tbsp all purpose flour
  • 3 eggs, separated
  • ¼ cup unsalted butter, melted
  • 1 tbsp finely grated lemon zest
  • ½ cup fresh lemon juice
  • 1½ cups 2% milk
  1. Preheat oven to 350F (180C).
  2. Butter 8-inch (2 L) square glass baking dish, or ramekins.
  3. In bowl, sift together sugar and flour; set aside.
  4. Place egg whites in bowl of stand mixer fitted with whisk attachment. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl.
  5. Add egg yolks to same bowl and return to stand mixer. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon zest and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour/sugar mixture and milk, making 5 additions of flour and 4 of milk.
  6. Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish.
  7. Bake in centre of oven for 50 to 55 minutes. Cool for 5 minutes. Top two-thirds will be cake consistency and bottom third will be pudding consistency.
Recipe source

Original recipe yields 9 servings, but I baked it in 6 ramekins, so I have 6 servings.


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  1. says

    If I’d simply read this recipe, I would have passed it by as too ordinary. Not special enough. I was looking for a lemon pudding with pizzazz.

    But after reading the full article and some of the comments, I decided to give it a go.

    I am so glad that I did, it is most very excellent. My guests thought so too. We demolished the lot between the three of us.

    This recipe is going to be printed out, framed and hung on the wall.


    PS Serve with chilled Limoncello

  2. Jen says

    I made this recipe today. It turned out delicious! My fiance is not a big dessert fan and he ate 2 ramekan servings in one sitting. The flavor is very similar to a lemon bar.

  3. Judy says

    I’m planning on making this tomorrow.
    Does it have to cool or can it be eaten hot or cold?
    How are you Jo?
    Mine is fine and had just lost a ton of weight which made it necessary for mum to buy her daughter some new trousers. Her old ones were falling off. I kid you not.

    • says

      Hi Judy, I usually eat this cold, I like cold pudding. I”m doing good, getting back in the groove of things now with the new year.

  4. Judy says

    Aah she says feeling like a fool. I’ve only got the hand mixer I’ve been using for over 30 years. I kid you not. They made things to last then.

  5. Judy says

    Why after the whites have been beaten do you move it to another bowl? Instead of of taking a clean bowl for the whites why not a clean bowl for the yolks?

    • says

      Because it’s a stand mixer, if you have one of those hand held ones, then you can use as many clean bowls as you want. I only have the stand mixer. :)

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