Lemon pudding cake is a classic dessert that has won over palates around the world, especially in Latin America. Its origin dates back to traditional European cuisine, where citrus flavors and creamy preparations were combined to create refreshing and delicious desserts. In different Latin American countries, this cake may have various names; in Mexico and Colombia, for example, it is usually known simply as "lemon tart," while in Argentina and Chile it is called "lemon cake" or "lemon pudding." In some regions, it is common to find slightly modified versions that include meringue or variations in the base, but the citrusy and creamy essence remains intact.
This recipe is ideal for those who enjoy desserts balanced between sweetness and acidity, offering a smooth texture that complements the freshness of the lemon. Furthermore, its elegant presentation makes it perfect for celebrations or special gatherings, maintaining a tradition that unites various cultures through flavor and creativity in the kitchen.
How to Make Lemon Pudding Cake
Ingredients: Granulated Sugar, Lemon Juice, Butter, Flour, Lemon Zest, Light Cream, Egg Whites, Cream of Tartar, 9-inch Baked Pie Crust, Egg Yolks.
Steps:
Beat the butter well in a large mixing bowl.
Add 3/4 cup of sugar in 2 parts, beating for 1 minute after each addition.
Incorporate the egg yolks, one at a time, beating well after each addition.
Beat in the lemon juice and zest.
Beat in the flour and cream.
Beat the egg whites at moderately high speed in a small, deep bowl until foamy.
Add cream of tartar.
Continue beating until soft peaks form.
Add the remaining 1/4 cup of sugar.
Beat until stiff, moist peaks form.
Fold a small spoonful of the egg whites into the lemon mixture.
Then gently fold in the remaining egg whites.
Gently pour the filling into the baked pie crust.
Bake at 400 degrees for 10 minutes, reduce the oven temperature to 350 degrees and continue baking for approximately 25 minutes or until the top is well risen and firm to the touch.
Transfer to a wire rack to cool.
Let cool completely.
Then refrigerate for 6 hours before serving.
Yields one 9-inch pie.
