Lemon pudding

One of the varieties of American pudding that is in the process baking turns into two different goodies – airy biscuit top and bottom pudding. An amazing lemon dessert it turns out very tasty and beautiful, and it’s so simple to prepare even a novice will cope with this masterpiece. Knead the dough with lemon juice and zest and mix in it separately whipped proteins. Spill on the ramekina dough and place to bake in a water bath. AT baking process, the pudding will separate from the biscuit and settle on the bottom in as a light lemon cream. This will give a stunningly beautiful effect, when you put dessert on a plate. And the taste of lemon pudding cake It turns out as magnificent as its appearance. Serve dessert with fresh berries. They will be harmoniously combined with sparkling lemon flavor. Nutrition value per serving: (total 4) Calories 304, total fat 6 g., Saturated fat g., Proteins 7 g., carbohydrates 58 g, fiber g., cholesterol mg., sodium mg., sugar g. Time: 1 hour.10 min. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Lemon pudding
- 1.2 Decoration
2 Recipe preparation:

Ingredients for the recipe:

1 tbsp. l (15 gr.) Butter
2/3 Art. ultrafine sugar + optionally for sprinkling
2 eggs, separate the whites from the yolks
2/3 Art. low fat yogurt
2 tbsp. l lemon juice
1 tbsp. l lemon zest
1/4 Art. flour
1/4 tsp salt

Decoration

1 tbsp. fresh raspberries
1 tbsp. fresh blueberries
1 tbsp. fresh blackberry
2 tbsp. l powdered sugar

Recipes with similar ingredients: premium flour, lemon juice, eggs, yogurt, raspberries, blueberries, blackberries

Recipe preparation:

Preheat the oven to 160 ° C. Butter 4 ramekina (1 tbsp.) and sprinkle them with sugar.
Put egg yolks, yogurt, lemon in the mixer bowl juice and zest and beat to mix everything. Slow down to minimum and add flour, sugar and salt. Keep whipping until full mixing. Beat egg whites until stable peaks and slowly gently mix into the dough. Pour the dough evenly over to the ramekins and place them in a water bath – place the ramekins in large baking dish and pour water to the middle of them the walls.
Bake for 45 minutes until the cupcakes spring up when lightly pressed from above, they should also be pleasantly browned. Cool in the forms a little, then gently place on a plate. Serve with fresh berries, sprinkled with powdered sugar.