Lemon Pudding Pie

Ingredients:

For the Cake:

• • 3 eggs
  • A pinch of salt

• • 180 grams of sugar (1 cup)
  • 180 grams of butter (10 tablespoons)
  • 200 grams of flour (1 cup + 1/4 cup)

• • 50 grams of cornstarch (3 tablespoons)
  • 10 grams of baking powder (2 teaspoons)
  • Juice of one lemon

For the Lemon Pudding:

• • 1 egg
  • 2 tablespoons of sugar

• • 1 teaspoon of vanilla extract
  • 1 tablespoon of cornstarch
  • Lemon zest (from one lemon)

• • 250 ml of milk (1 cup + 1/4 cup)
  • 40 grams of butter (2 tablespoons)
  • 1 tablespoon of lemon juice

Directions:

1. 1. Prepare the Cake:
      • • Preheat your oven to 180°C (360°F).
        • Grease and flour a 27×18 cm (10×7 inches) baking dish.

       

      • • In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
        • Add the sugar and continue to beat until the mixture is light and fluffy.
        • Melt the butter and let it cool slightly before adding it to the egg mixture. Mix well.

       

      • • Sift together the flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
        • Stir in the lemon juice until the batter is smooth and well-blended.
        • Pour the batter into the prepared baking dish and spread it evenly.

       

   2. Prepare the Lemon Pudding:
      • • In a medium saucepan, whisk together the egg, sugar, vanilla extract, cornstarch, and lemon zest until smooth.
        • Gradually add the milk, whisking constantly to prevent lumps.

       

      • Cook the mixture over medium heat, stirring constantly, until it begins to boil and thicken.
      • Once thickened, remove from heat and stir in the butter and lemon juice until fully incorporated.

1. 1. Assemble and Bake:
      • Pour the lemon pudding evenly over the cake batter in the baking dish.
      • Place the dish in the preheated oven and bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the pie to cool in the baking dish for about 10 minutes before slicing.
      • Serve warm or at room temperature. Optionally, dust with powdered sugar or garnish with lemon slices.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Garnish with fresh mint leaves or berries for added color and flavor.

Cooking Tips:

• • Make sure to stir the pudding constantly while cooking to avoid lumps and ensure a smooth texture.
  • For a more intense lemon flavor, add a bit more lemon zest to the pudding.

Nutritional Benefits:

• Lemons are a great source of vitamin C and antioxidants.
• The use of cornstarch helps to keep the cake light and fluffy.