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Irish Lemon Pudding Tart

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Irish Lemon Pudding Tart

This dessert. Ohhhhhh wow you guys. Smooth and creamy lemon custard in a totally perfect tart crust. Simple ingredients that you probably have on hand all the time put together in a pretty way. Just the right thing for a shower.

Which is exactly why I made it!

Because this is Omeletta’s Surprise Baby Shower!

Let’s take a second to meet Ruthy —>>>

Ruthy at Omeletta

AKA Omeletta, self-proclaimed food nerd, who is having a baby! A few months back  she was my Leftovers Club pal who sent me some delicious apple sandwich cookies in the mail, but I’ve always loved her little space of recipes and writing which bounces from inventive and creative to super cozy comfort foods. Funny all the invisible friends you make photographing and talking about food all day; Ruthy is one of my most fun favorites!!!

Creamy Lemon Tart Recipe

I was trying to figure out what to make for her little virtual baby shower here, and if you scroll to the end of this post for all the other baby shower goodies you’ll see a running Irish theme because Ruthy is married to the Big Man who she met while living in Ireland for a few years.

Irish Lemon Pudding

A traditional lemon pudding seemed like just the ticket. This dessert is not overly sweet and is definitely not “pudding” in the Jell-O sense of the word. It’s more of a baked custard — the texture is kind of like cheesecake except fluffy because it’s all folded full of egg whites that are beaten meringue-style.

You are gonna love it!

Happy Happy Baby Shower Ruthy!

5.0 from 2 reviews
Irish Lemon Pudding Tart
 
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A simple tart crust filled with a traditional fluffy and delicious Irish lemon pudding. Fresh and delicious and perfect for a baby shower or Brunch! Be sure to check the recipe notes for chill times and cooling.
Author:
Serves: 8
Ingredients
  • For the Crust:
  • ½ cup unsalted butter
  • 1¼ cups all purpose flour
  • 3 tablespoons granulated sugar
  • ¼ teaspoon table salt
  • For the Irish Lemon Pudding:
  • 2 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • 2 eggs, whites and yolks divided
  • 2 large lemons, zested and juiced
  • ½ cup all purpose flour
  • 1¼ cups milk
  • Whipped cream and sprinkles to top!
Instructions
  1. To make the crust, place the butter in a small saucepan over medium heat and melt it. In a large bowl whisk together the flour, sugar, and salt.
  2. Pour in the melted butter and pull everything together with a wooden spoon or silicon spatula. Use your hands to completely incorporate all the bits and form a ball.
  3. The dough will be smooth, soft, and pliable.Press it into the bottom and up the sides of an 8 or 9" tart pan (a springform pan is fine, too!), cover in plastic wrap, and refrigerate for about 30 minutes.
  4. Preheat the oven to 350°F. Take the chilled dough out of the fridge and prick it all over with a fork. Bake for 10 minutes and then set aside while you prepare the filling.
  5. In a large bowl cream the butter and sugar. Add the egg yolks and beat until fluffy. Place the egg whites in a medium bowl (one large enough that you can get the beaters of a hand mixer in it).
  6. To the butter, sugar, and yolks add the lemon zest and juice. Beat until smooth. Add the flour and mix until just combined.
  7. Slowly pour in the milk and mix completely -- the batter will be liquidy with bubbles appearing at the edges of the bowl.
  8. Using the whisk attachments for your hand mixer (or an incredible amount of elbow grease) beat the egg whites until they form stiff peaks. They will look like meringue!
  9. Fold the whites into the batter. You might not be able to fold it all in without it looking clumpy and lumpy. It's ok! You want those fluffy egg whites to stay that way.
  10. Pour the batter into the crust and bake for 35-40 minutes.
  11. Top with whipped cream and sprinkles.
  12. Serve warm or cold.
Notes
The crust will come together quickly but does need to chill for about 30 minutes before baking. Be sure you allow yourself time for that or make the crust ahead.

I adapted this recipe from an adapted version of this at The Baker Upstairs (gorgeous. You HAVE to look.) who found it in a book called Irish Traditional Cooking.

Lots of people pitched in to make this little surprise baby shower happen and all of them made some delicious food. Be sure to check it out!!!

All the Other Delicious Baby Shower Food:

No-Bake Cookie Dough Bars – Food Babbles

Beef and Pepperoni Puffs – Food Ramblings

Mini Quiche Bites – Poet in the Pantry

Grapefruit Thyme Scones – Girl in the Little Red Kitchen

Smoky Kale and Potato Cakes with Red Kale Salad and Quick Pickled Apples – Joanne Eats Well

Blood Orange Egg Tarts – Kelly Bakes

Irish Cheese and Bacon Popcorn – Chocolate Moosey

Lemon Tart Recipe

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Comments

  2. Heather, GAH! Like I needed another reason to get all emotional lately- THANK YOU for this! I am totally amazed that you guys brought this together for me, and this tart looks insane. I could easily eat an entire pie, I think. And with sprinkles! Thank you, girl! <3

    Reply

    • Yaaaaayyyy! Surprise!!!!! This was way fun. And you should eat an entire pie. Babies are the best excuse for indulging 🙂
      Thanks for being awesome!

      Reply

    • I’m so glad you could too Carrie! Thanks a million for participating! I feel like if we actually put all our foods on a real table we would have had a fabulous shower!!

      Reply

  12. I love love love your decorations! Super cute and the colors match this lovely tart perfectly! You really can’t go wrong with lemon (or anything Irish… or tarts…). Thank you for organizing this virtual baby shower for our pal Ruthy! I had so much fun being a part of it 🙂

    Reply

  13. This looks amazing! What a fun way to twist the recipe. This pudding is one of my very favorite recipes, but I’ve never even thought to add a tart crust to it! Thanks so much for linking back to me!

    Reply

  14. This is awesome! I’ve never heard of a lemon pudding tart before and clearly, being an Irish girl I should be ashamed 😉 This is a must try! I adore all things lemon so this is a must make for me. Yum!

    Reply

    • Well… in your defense, I made the tart part up. The lemon pudding is traditional and authentic — so definitely try it!!! Thanks a million for participating and contributing such an awesome dessert Kate!!

      Reply

  16. This reminds me of a lemon pudding that my mom used to make when I was a kid, and that I haven’t had in ages. (And her family was Irish – who knew?)

    Reply

  19. Another great dessert to make for our supper club gathering “St. Patrick’s Day/Irish Theme”. I’m sure it will be a hit as all your other recipes have been a hit at our parties. Thank you again for all your hard work. Cindy

    Reply

  20. Your recipe for the lemon pudding tart does not say what ingredient for the 1 and one fourth what. Is it milk?

    Reply

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