Make Ahead

Lemon Polenta Pudding Dessert

January 23, 2015
3 Ratings
  • Serves 6
Author Notes

The main characteristic of the pudding is a soft, fluffy and spongy, cake-like texture contrasting the top, which is a golden crunchy crust. When you finish digging your spoon into it, you find a surprising lemon custard at the bottom, tangy, refreshing, tempting... A feast of textures in one mouthful with the most enticing citrus flavour. —bonheurcuisine

What You'll Need
  • 1 lemon, juice and zest
  • 2 large eggs, separated
  • 4 ounces caster sugar
  • 1 ounce plain flour
  • 2 ounces fine polenta or corn meal
  • 1/2 ounce unsalted butter, soft
  • 1 cup whole milk
  1. Preheat the oven to 180 C / 350 F. Grease six small-medium ramekins with vegetable oil spray
  2. Place the sugar, plain flour, fine polenta, lemon zest and egg yolks in a big bowl and mix. Add the soft butter and lemon juice and stir. Slowly add the cup of milk to the batter and mix gently
  3. Place the egg whites in a clean bowl, add the pinch of salt and whisk until soft peaks are formed. Gently fold the egg whites into the lemon mixture. Carefully transfer the mixture to the greased ramekins
  4. Place gently into a deep oven tray and fill with hot water to about halfway up the tin. Transfer carefully to the oven and bake for 25 to 30 minutes until browned on the top
  5. Leave to cool for about 10 minutes. Dust icing sugar on top and serve warm

See what other Food52ers are saying.

  • Anne Pauleau
    Anne Pauleau
  • susan g
    susan g
  • bonheurcuisine
  • Joy Tevis
    Joy Tevis

6 Reviews

Joy T. January 30, 2022
As the other reviews stated this dessert is delicious and the textures are surprising, inviting an interesting. I prepared it with my brother-in-law and we used fresh blueberries from their garden - placed about six in the bottom of the ramekins before adding the batter which lengthened the baking time and then garnished with a few fresh blueberries and the confectioners sugar. Delizioso!
Callmemasterchef December 9, 2021
This was so good. The custard at the bottom rly surprised me. Whats the science behind it? Is the batter separating as it cooks? Or is it the same batter but the water bath keeps it undercooked?
Lucy October 13, 2021
I created an account just to leave a review here. This is such a delicious desert. The tart custardy lemon on the bottom, then the light fluffy middle and the crunch on top, it’s all perfect. My whole family absolutely love it. Thank you
Anne P. May 7, 2021
Absolutely delicious. Needed an extra 15 minutes in the oven. Wonderful texture especially crisp crunchy outside and moist inside. Also low fat. Top notch recipe. Thank you so much for sharing
susan G. January 23, 2015
Very few desserts appeal to me enough to send me to the kitchen. I'm really drawn to this one!
bonheurcuisine January 23, 2015
Thank you Susan! This dessert is really worth a visit to the kitchen, if you love a good pudding! xo