Chilled Lemon Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Most lemon mousse recipes have cream folded into the mixture. This one has the cream on top as a decoration, and the contrast of fresh lemon with smooth cream is a good one.


  • 4 large eggs
  • 175 g/6 oz castor sugar
  • rind of


Separate the eggs, putting the yolks into one basin and the whites into a second. Add the sugar to the yolks along with the finely grated lemon rind and the lemon juice. To get the right lemon flavour, you need about 3–4 tablespoons lemon juice. Using a wooden spoon, stir the egg-yolk mixture well t