Sunday, January 31, 2010

Canasta and Lemon Jessica

The problem with baking is you must follow directions and measure the ingredients. I'm not very good at that. Having said that, these lemon puddings were very easy to make and if I can do it, they must be fool-proof. Following the delicious lamb dinner, they were a little on the rich side, but although we all kept commenting about how rich it was, none of us seemed to have difficulty polishing off the whole thing. The recipe called for it to be served with vanilla ice cream, but since a half gallon of ice cream was $8.65 at Shelton's I opted to top with whip cream which we all decided was a better choice in the end.


Justine, Jessica & Juliana said...

3 oz soft butter
1.5 cups caster sugar (which I couldn't find so I used regular white sugar)
1.5 cups milk
3 eggs
1/2 cup lemon juice
1/2 cup plain all-purpose flour
1 tsp. baking powder
Preheat the oven to 355°. Place the butter, sugar, milk, eggs, lemon juice, flour and baking powder in a food processor and process until smooth. Pour the mixture into 6 X 1 Cup capacity greased ramekins (which I didn't grease and they were fine) or ovenproof teacups and bake for 20-25 minutes or until golden. Serve warm with vanilla ice cream(or whip cream for the more budget conscious). Serves 6.

Amanda said...

love anything lemon... can't wait to try the recipe myself :)

Justine, Jessica & Juliana said...

This dessert was super yummy! I think ice cream would have been to thick and cold for the pudding, so fresh whipped cream was the better option!!....Juli