LEMON CLOUD CUSTARD PUDDING: sort-of indulgence; sort of frugal; sort of easy; lower-fat

Gorgeous cloud-like dessert perfect for a Sunday lunch...

Fabulously fluffy, melt-in-the-mouth lemony dessert

Bags of lemons were recently selling for all of 65p at Marks & Spencer -- a great occasion to get out lemony-y transitional recipes for early Autumn.

This one, from a favourite Baking textbook*, has a fluffy top and if not overcooked, a sauce-like layer underneath. 

It’s an easy recipe with three basic sections, and is so delicious, the household will be clamouring for more.

It's not too unhealthy - most of it is eggs and the sugar and flour count is very low.  

The lemon flavour is pronounced - but in a good way - - kids and oldies won't be put off at all.  They'll just adore spooning up the lemon-scented light, delicious pudding.  

Cost: £2.00'ish

Serves: 4-6

Ingredients:

   1 cup/250mg whole milk

   1/2 cup/125mg double (heavy) cream

   3 large egg yolks (set aside whites for later)

   1 tbsp lemon zest

   1/4 cup/60mg lemon juice, strained

   3 tbsp melted butter

   1/2 tsp cream of tartar

   3 large egg whites

   60gm/2oz sugar

   

   45gm/1.5oz plain flour

   1/4 tsp salt

    60gm/2oz sugar

   

Method:

1. Preheat oven to 180C/350F
2. Clean and wipe dry a casserole dish about 9 minches/xxxcm across and at least 5 inches/xxcm deep 
3. In a good sized jug, beat together milk, cream, egg yolks, lemon juice & zest and melted butter.  Set aside
4. In a large bowl, whisk cream of tartar and egg whites until soft peaks are formed - it will take a few minutes.
5. Gradually add sugar, little by little, until stiff peaks are formed.  If you turn the bowl upside down, nothing should fall out
6. In a large bowl, mix flour, salt & sugar till well combined.  Add milk/cream/yolk mixture; combine.
7. Using a rubber spatula, gently fold in a little of the egg white, then - in thirds - fold in the rest of the egg whites in thirds.  (To fold: scrape the spatula down through the centre of the mixture to the bottom of the bowl, then in a figure of 8 motion around the sides until the whites are mixed in without deflating)
8. Bake 30-35 mins in the centre of the oven; try not to overbake or there won't be muchsauce on the bottom

Comments:

'Absolutely wonderful!'  Retired 86-yr old priest

'Amazing dessert - so light, so flavourful, so more-ish.  Had it not disapeared so fast, double or triple helpings would be on the menu!' Semi-retired journalist

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This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.