Ingredients
2 large lemons
1 cup granulated sugar
½ teaspoon salt
¼ cup unsalted butter, softened
â…” cup all-purpose flour
¼ teaspoon baking powder
3 large eggs, separated, room temp
1â…“ cups whole milk
1 teaspoon lemon extract
Yellow gel food coloring, optional
Powdered sugar, for dusting
Tools Needed
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Bake with Me
Preparation
Inspired by The Official Harry Potter Cookbook: 40+ Recipes Inspired by the Films by Joanna Farrow
Preheat oven to 350℉.Â
To the bowl of a stand mixer, zest both lemons. Squeeze the juice from both lemons into the bowl as well, careful not to include any seeds.
Add sugar, salt, butter, flour, baking powder, egg yolks, milk, extract, and food coloring. Beat in the stand mixer on medium-low speed, with the paddle attachment, until creamy.
Pour the egg whites into a medium bowl. With an electric hand mixer, whip the egg whites until soft peaks form. Fold the egg whites into the lemon mixture.
Pour the batter into an 8x8 glass baking dish. Place the filled baking dish into a large oven-proof pan. Fill the pan with about an inch of hot water (creating a water bath) and carefully transfer into the oven.
Bake the pudding for 30-45 minutes, or until the top is golden brown and the center is slightly wobbly.
Remove from the oven and allow to cool. Dust with powdered sugar before serving. Enjoy!