Irish Lemon Pudding Tart
Found this online to go with our Irish Corned Beef crock pot dinner.
Ingredients
For the Crust:
- ½ cup unsalted butter
- 1 ¼ cups all-purpose flour
- 3 tbsp granulated sugar
- ¼ tsp salt
For the Irish Lemon Pudding:
- 2 tbsp unsalted butter softened
- ¼ cup granulated sugar
- 2 eggs separated
- 2 large lemons zested and juiced
- ½ cup all-purpose flour
- 1 ¼ cups milk
- whipped cream and sprinkles for top
Instructions
Prepare the Crust
- Place the butter in a small saucepan and melt over medium heat.
- In a large bowl, whisk together the flour, sugar, and salt.
- Pour the melted butter and mix everything together with a wooden spoon or spatula. Use your hands to completely incorporate all the bits and form a ball. The dough will be smooth and pliable
- Press the dough into the bottom and up the sides of an 8" or 9" tart pan (or pie plate). Cover in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Take the chilled dough out of the refrigerator and prick it all over with a fork. Bake for 10 minutes then set aside while you prepare the filling.
Prepare the Filling:
- In a large bowl, cream the butter and sugar. Add the egg yolks and beat until fluffy. Add 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 liquid with bubbles appearing at the edge.
- In a separate bowl, beat the egg whites until they form stiff peaks. Fold the whites into the batter. Pour the batter into the crust and bake for 35-40 minutes.
- Top with whipped cream and sprinkles. Serve warm or cold.
Nutrition
Calories: 315kcalCarbohydrates: 36gProtein: 6gFat: 17gSaturated Fat: 10gCholesterol: 83mgSodium: 108mgPotassium: 132mgFiber: 1gSugar: 13gVitamin A: 563IUVitamin C: 14mgCalcium: 63mgIron: 2mg
