Wet lemon Buddine recipe in 6 steps

Welcome to Paulina cuisine friends and friends! I haven't brought them a sweet recipe for a while, how can it be? I come to cover this fault with a star recipe: lemon pudin! Ideal for breakfast and snacks, I don't know a person who has not liked this that I bring you today. Without further ado, let's start with the recipe!

One of my favorite recipes to snack is this wet lemon pudin. It is delicious, with pleasure to lemon, tender and humid without being very pump for the stomach. It is so easy that it is done in 6 super simple steps!

About this wet lemon pudin recipe

This recipe is the saving when you feel like eating something homemade, sweet and rich but you don't give yourself a lot with the bakery. The magic of the Budines is that it is "mixing everything and ready" said very above.

This lemon pudin can be eaten just done but I recommend you do it the day before , or if you want to snack it, you do that morning just wake up. Because? Because when the hours go by the Budines are winning contexture and are much firmer and richer! It is infallible, if you do not prepare this and the person you invite you do not like: it is not the person indicated to be by your side dear friend or friend. I left there. He doesn't deserve you.

RECOMMENDATIONS FOR GLASSADE

The glaze is the final touch of your pastry preparations and for this wet lemon pudding it will not be the exception. Turn your Budines, cookies or muffins into the queen of the troupe. A good glasses differentiates a common recipe in true beauty! The recipe that I am going to show you in this article is very basic, but infallible in your recipe book. It is super simple to do, and if you follow these tips you will break it:

1. Cover the glaze that is not being used with film paper, or a nylon bag ... something so that a dry layer is not formed at the top.
2. You can change the lemon juice for a teaspoon of vanilla or rum extract, to give a different touch of flavor.
3. You can change lemon for any citrus and change flavor!
4. The glaze can be freezed without problem and can have a frozen months. To use it you have to take it out the previous day from the freezer to the refrigerator.

Ingredients

For the dough

• 200 gr of butter at room temperature
• 200 gr of sugar
• 250 gr of flour 0000
• 1 CDA of baking powder (10 gr)
• 1 lemon juice (approximately 50 ml)
• 4 medium eggs
• 2 lemons zest

For the glaze

• 1 egg white
• 1 lemon juice
• 250 gr of impalpable sugar (or Glass sugar)
• 1 lemon zest

How to make lemon pudin step by step

Super easy and rich!

Before starting any step: to turn on the oven it has been said! Always always, before doing anything they preheat the oven. Did you have the oven at 170 °? Perfect, now we start with homemade lemon pudin:

1. In a large bowl beat the eggs with the sugar until homogenized. If you are going to beat with electric blender, do it 5 to 10 minutes, if it is with a globe whistle: by eye. You have to beat white. That is, until it is formed as a very clear cream.
2. Add the butter, zest and lemon juice to the mixture beating until it is incorporated well.
3. Add the 0000 flour and the baking powder . Mix well and pour into an English or rectangular mold beforehand and floured.
4. Bring to a moderate oven 170 ° for about 40 or 45 minutes (it always depends a lot on each oven). Check its cooking with a wooden stick, by clicking the lemon pudding the stick must leave dry.
5. Once it is unmold and let cool on a metal grid. Then cool can be glasted .

Enjoy with the tea of the 5! It can be at any time, obviously.

To prepare the glaze:

1. Put the clear in a bowl and beat at low speed in the event that it is with a blender, but simply beat. When the whites begin to foam, the sugar is added and still beating.
2. When firm lines can be drawn with the glaze, it means that you are ready.
3. Place in a sleeve and you are ready to use!

Note : This and any type of Buddine, without the glaze, can be freely freely looked at (although better if it is cold), wrapped in film paper. It remains up to 3 months and when you want to consume you can defrost going down the night before or in a very low temperature oven. The idea of the oven is if you are very hurried because it really defrises only quite fast! They can be taken to the freezer directly in portions, so then you just lower the amount they want to eat. What advice huh!

This is how my lemon pudding was!