Recipes for "lemon pudding"

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely.

Grease an 8x8-inch high-walled baking dish with nonstick cooking spray.

In a large bowl, whisk together the sugar, flour, baking powder, and salt.

Finely grate the zest from both of the lemons and set aside. Then, juice both lemons until you get 1/4 cup juice. Using a rubber spatula, mix the milk, eggs, oil, lemon juice, and half of the lemon zest into the flour mixture until just combined. Transfer the batter to the prepared baking dish.

In a small bowl, combine the sugar, flour, and remaining half of the lemon zest. Use a fork to mix. Sprinkle the mixture evenly over the cake batter. Pour the hot water evenly all over the top. Do not stir.

Bake the cake until the edges are lightly golden and it has a slight jiggle in the center, 30 to 33 minutes. Remove the cake from the oven and allow it to cool slightly and set for 10 to 15 minutes.

Dust the top of the cake with powdered sugar, if desired. Scoop out each serving with a large spoon, flipping it over as you transfer it to a bowl or plate so the pudding layer is on top, and serve warm.

Store leftover cake covered or in an airtight container in the fridge for up to 3 days. Reheat the cake in the oven at 300°F or reheat each serving for 20 seconds in the microwave.

Did you love the recipe? Give us some stars and leave a comment below!

Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.

Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored.

Combine sugar, flour, and salt; add alternately with milk to lemon mixture, beating well after each addition.

Beat egg whites in a glass, metal, or ceramic bowl until stiff.

Gently blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.

Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

Combine sugar, cornstarch, and salt in the top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.

Beat eggs in a bowl until light and foamy. Pour in 1 cup of the sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.

Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

Once you start making the lemon curd, it’s best not to pause. Make sure all of your ingredients and equipment are prepped and ready so you can quickly grab each as you need it. Set a fine mesh sieve over a medium sized bowl, and set this next to your stove. Have a whisk and a rubber spatula ready to go.

In a medium sauce pan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency.

Continue whisking and add the juice, zest, and a pinch of salt. Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously. Let each piece partially melt before adding more. As you whisk, make sure you get into the nooks and crannies of your pot.

Continue to cook the curd, whisking occasionally until it thickens to a pudding-like consistency, about 10 minutes total from the start of cooking. Remove from heat. (The curd will continue to thicken as it cools.)

Strain your curd through the fine mesh sieve to remove the zest and any cooked eggy bits. Use a spatula to push the curd through, then stir for another 2 minutes to help it cool down more quickly.

Transfer the curd to a jar with an airtight lid, but leave it uncovered as it cools (I use Ball or Weck canning jars) on the counter top for about 15 minutes. Once at room temp, cover tightly with the lid and transfer to the fridge or freezer.

Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

Did you love the recipe? Let us know with a rating and review!

Preheat the oven to 350 degrees F (175 degrees C).

Use a pastry cutter to combine flour and butter in a large bowl until mixture is crumbly. Press into the bottom of a 9x13-inch baking dish.

Bake in the preheated oven until lightly golden, about 25 minutes. Remove from the oven and allow to cool completely, about 15 minutes.

Beat together cream cheese and sugar in a medium bowl until smooth and well blended. Spread evenly over cooled crust.

Whisk milk and lemon pudding mix together in a second medium bowl for 3 to 5 minutes. Spread over cream cheese layer. Chill in the refrigerator until set.

Top with whipped topping and store in the refrigerator until serving.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.

In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.

In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.

Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.

In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.

Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.