Jackson Pollock's Lemon Pudding

April  1, 2015
Photo by Robyn Lea
Author Notes

This recipe is from the unpublished, handwritten recipe collection of Jackson Pollock and Lee Krasner, found in their home in Springs, Long Island. The recipe can be baked either in a pudding dish or in individual ramekins, then served with whipped cream or a generous scoop of vanilla ice cream. Self‑saucing, it has a sweet and tangy finish. Reprinted with permission from Dinner with Jackson Pollock by Robyn Lea (Assouline, 2015. —Food52

  • Serves 6
  • 1 tablespoon butter
  • 1 scant cups sugar
  • 3 eggs, separated
  • 1 pinch salt
  • 1/3 cup all-purpose flour
  • 1 lemon, juiced
  • 1 cup milk
In This Recipe
  1. Preheat oven to 350° F.
  2. Grease a pudding dish or individual ramekins. In a bowl, cream together butter and sugar. Add egg yolks and flour, then lemon juice, mixing well after each addition. Add milk slowly.
  3. In a separate bowl, beat egg whites and salt until stiff peaks form; fold into lemon mixture. Pour batter into pudding dish or spoon into ramekins, then cover securely.
  4. Place dish or ramekins into a baking pan and add boiling water until it reaches halfway up the sides of the pudding vessel(s), being very careful not to get any water in the pudding.
  5. Bake 30 to 40 minutes, or until the top of the pudding springs back when lightly pressed.
  6. Serve warm with sauce from the pudding dish and whipped cream or ice cream.

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