Baked Whole Lemon Pudding

Serves 4.


  • 1 thin-skinned lemon
  • 1½ cups (330g) caster (superfine) sugar
  • 30g butter, melted
  • 3 egg yolks
  • ¾ cup (180ml) single (pouring) cream
  • 2 tablespoons cornflour (cornstarch)
  • vanilla ice-cream, to serve


  1. Preheat oven to 160°C (325°F).
  2. Cut the lemon into 8 pieces and remove any seeds.
  3. Place in a food processor with the sugar and process until very smooth.
  4. Add the butter, egg yolks, cream and cornflour and process until smooth.
  5. Pour mixture into 4 greased 1-cup capacity (250ml) ovenproof pie dishes.
  6. Bake for 22–24 minutes or until just set.
  7. Serve warm or cold with vanilla ice-cream.