Lemon Pudding Tart

Photo Credit: Sugar Dish Me

When it comes to lemon desserts recipes, this Lemon Pudding Tart is just heavenly. This is a great recipe that combines the deliciousness of lemon custard with a basic tart crust and some whipped topping for one beautiful and yummy dessert. Usually, when we think of lemon tarts, we might think of easy lemon dessert recipes like lemon meringue tarts, or lemon meringue pie, or maybe even lemon squares or bars. This recipe makes a lovely lemon pudding from scratch, with the zest and juice of two large lemons, butter, milk, flour, and sugar, as well as a nice pastry crust from scratch. Don't be intimidated by making your own tart crust; it isn't too hard to do, and the recipe from Sugar Dish Me makes it even easier to follow. This lemon pudding tart is a great way to create a light, lemony dessert that is wonderful for any occasion and can be enjoyed by everyone. Lemon desserts are quite popular, maybe its because they have a nice balance between sweetness and tartness and they never seem too heavy or overly sweet.

Lemons themselves are a pretty amazing fruit that belongs to the citrus family, and there are over 1000 different citrus varieties around the world, and there are 50 lemon varieties. There is, of course, the ever popular Meyer lemon variety which grows mainly in California and has a district, sweet yet tart flavor. There is the Avon lemon and the Villafranca lemon which were first grown in Florida and the Genoa and Interdonato lemon varieties from Italy and the Berna and Primofiori lemon varieties from Spain. So as you can see, there are quite a few different lemon varieties to choose from when you are making your lemon desserts recipes. This recipe calls for eggs as well; the eggs must have their yolks and whites separated though which can be tricky. Usually, you can separate the parts of the egg very easily by cracking an egg into two, and allow the white or clear part of the egg to drop into a bowl underneath. Just keep passing the egg yolk, which is the yellow part of the egg, back and forth from one side of the eggshell to the other until all of the egg white is in the bowl. Always make sure you clean up well after working with an egg as eggs can sometimes leave behind bacteria that can contaminate your food. Dispose of the egg shell right away and wash your hands before you do anything else.

Nutrition Facts for: Lemon Pudding Tart from Sugar Dish Me

Ingredients: Unsalted butter, all purpose flour, granulated sugar, salt, eggs, lemons, milk.

* The entire recipe has been calculated for 8 servings.

* Per Serving:Calories 65, Calories from Fat 37, Total Fat 4.1g 6%, Saturated Fat 2.2g 11%, Cholesterol 49mg 16%, Sodium 36mg 2%, Potassium 50mg 1%, Carbohydrates 6.9g 2%, Dietary Fiber 0.7g 3%, Sugars 5.2g, Protein 1.7g, Vitamin A 3%, Vitamin C 22%, Calcium 1%, Iron 2%

If you are vegan, or allergic to eggs, or just don't like them much, there is an awesome alternative for you too. If you have never heard of Agar Agar, you might want to get to know more about this great plant food and try it out in some of your recipes. Agar Agar is a seaweed that is healthy for us to use as an egg replacement or a gelatine replacement. In powdered form, the Agar agar is easily made into a solution that mimics an egg in baking. You should be able to order it online easily, or perhaps you can find it in a health food store near you.*

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