Lemon puff pudding
How to cook Lemon puff pudding
Step 1
Beat 170 g of sugar with butter in a white homogeneous lush mass.
Step 2
Separate the whites from the yolks. Add the egg yolks one at a time to the butter mixture, continuing to beat.
Step 3
Grate the zest from 2 lemons with a fine grater, squeeze the juice from half of 1 lemon. Add the zest to the prepared mass along with the sifted flour, vanilla seeds and salt. Pour in the milk. Stir until smooth.
Step 4
Separately, beat egg whites with lemon juice and remaining sugar until fluffy. In three additions, add it to the dough, gently mixing with a silicone spatula from the bottom up.
Step 5
Grease heat-resistant cups with oil and sprinkle with sugar, shake off the excess. Spread the dough out, filling them about 2/3 full. Place the cups on a baking sheet with high sides, fill it with water - it should reach the middle of the cups. Bake at 180°C for 30 minutes.
Step 6
Remove the baking sheet from the oven, put the cups on the wire rack. Cool down a bit. Dust the surface of the puddings with powdered sugar and serve warm.
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