Here's the forecast for spring: Make a lemon dessert!

Early spring is not my favourite time of year. The outside temperature rides a perpetual weather roller coaster. Up, down, up, down... It can't decide if it should be warm or cool, or hey, why not both on the same day? There's a very real possibility it just might snow. It rains. Frequently. The grass is brown, the trees are bare, and the sky is too often a 'dismal grey' instead of the 'promising blue' of late spring. I think early spring weather is why lemons are often used to make spring desserts. Their sunny appearance and fresh citrus aroma and flavour invoke cheerful feelings and positive vibes! And assurances of consistently warm weather that surely must be right around the corner. Food expert and professional home economist Emily Richards recently chose lemons as the flavour of a dessert she made on CKCO TV in Kitchener. Here's the link to her website where you'll find her recipe for Luscious Tangy Lemon Bars. Here's the link to the video of her making it on CKCO. Food writer and cookbook author Lucy Waverman featured a lemon cake in her column last week (March 29, 2011) in the Globe and Mail. And we've got a few lemon desserts on our website including this one.

Lemon Pudding Recipe

Lemon Pudding Paradise

Makes 4 servings

  • 3 eggs, separated
  • 1/2 cup (125 mL) sugar
  • 1/3 cup (75 mL) all purpose flour
  • 1/4 tsp (1 mL) salt
  • 2 tsp (10 mL) lemon rind, grated
  • 1/4 cup (50 mL) lemon juice
  • 1 tbsp (15 mL) butter or margarine, melted
  • 3/4 cup (175 mL) milk

Beat egg whites until stiff but not dry. Set aside. In another bowl, stir together sugar, flour and salt. Whisk in lemon rind, lemon juice, butter, milk and egg yolks. Fold beaten whites into lemon mixture. Pour into a greased 4-cup (1 L) baking dish. Place dish in a pan filled with hot water to a 1-inch (2.5 cm) depth. Bake in pre-heated oven at 350°F (180°C) until top is lightly browned, about 35 to 40 minutes.

Serve warm or cold.