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 —>>>
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!!!
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.
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!
- 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!
- 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.
- 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.
- 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.
- 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.
- 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).
- To the butter, sugar, and yolks add the lemon zest and juice. Beat until smooth. Add the flour and mix until just combined.
- Slowly pour in the milk and mix completely -- the batter will be liquidy with bubbles appearing at the edges of the bowl.
- 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!
- 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.
- Pour the batter into the crust and bake for 35-40 minutes.
- Top with whipped cream and sprinkles.
- Serve warm or cold.
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!!!