• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

LA BELLA VITA

The Art of Italian Living

  • Home
  • About Me
  • Recipes
  • Cooking Classes
  • Culinary Tours

February 15, 2020 By Deborah Dal Fovo 2 Comments

PROOF IN THE PUDDING
MAGIC LEMON PUDDING {GLUTEN AND DAIRY FREE RECIPE}

magic lemon pudding on blue plate

Once in a blue moon, I come across a recipe that surprises me. This Magic Lemon Pudding is one of those. When my food writing mentor and friend, Tori Ritchie, posted a genius recipe for Lemon Meringue Pudding on her blog, I was intrigued. She found it in her mother’s recipe box and it was an oldie-but-goodie dessert that her family enjoyed for decades. Not only did the vintage recipe’s name pique my curiosity (after all, who doesn’t love the taste and textures of lemon meringue pie), but the easy, breezy one-bowl batter that magically transforms in the oven into a multi-layer dessert with silky lemon curd layer and spongy cake topping made my mouth water. I had to try it—only there was a slight problem. The recipe called for milk and flour in addition to Meyer lemons, sugar, and eggs. I’ve been avoiding gluten and dairy for health concerns and this recipe was theoretically a no-no. But I’ve always hated the word “no” and was determined to have my pudding and eat it too. So, into kitchen I went to try and adapt the recipe to be both gluten-free and dairy-free.

magic lemon pudding testing

Developing recipes is like playing mad scientist. You add a little of this, less of that, a pinch of something else until—presto, you get it right. The alchemist in me loves to fiddle with recipes because I never know what will happen along the way. That’s exactly how this went. After posting a photo of my first test pudding on Instagram, I got a comment from a woman saying it was her favorite childhood dessert too—only her mother’s English recipe was called Lemon Delicious. Hmmmm, I thought, let me investigate this further. After some research, I found an (almost) identical baked lemon pudding recipe that was popular in Britain and Australia decades ago but also contained butter. The recipe plot just thickened! What at first glance seemed to be an easy adaptation suddenly turned into a whole other pudding—I had just gone down the recipe writing rabbit hole ; )

magic lemon pudding batter

Like the Rolling Stone’s song “I can’t get no satisfaction”, gluten-free recipe adaptations seldom taste or behave like their wheat-containing predecessors. Especially in baking, where the gluten in wheat flour thickens and binds ingredients in a way non-wheat flours don’t. For that reason, a thickening agent like tapioca, potato flour, or cornstarch is added to gluten-free flour. Then there’s the substititution of the milk. I’ve tried many non-dairy plant-based milks like almond, coconut, and cashew but don’t get the same satisfaction (there’s that “s” word again) that cows’ milk gives me—with the happy exception of oat milk. Oat milk’s creamy consistency and neutral flavor makes it more similar to cows’ milk than nut milk, without adding extra flavor. I also chose oat flour to sub in for the wheat flour to keep the taste uniform and because I find it performs well in gluten-free baking.

magic lemon pudding bain-marie

The beauty of this Magic Lemon Pudding is that the batter is quick and easy to whip up in one bowl before pouring into a single baking dish or individual ramekins. That means less clean up (don’t we all love that?). First, I beat my egg whites in a squeaky-clean mixing bowl until light and fluffy then slide them into a smaller bowl while I use the same, unwashed mixing bowl to mix the other ingredients before gently folding the egg whites back in. This gives the batter its airiness, which—when baked in a bain-marie—causes it to rise like a cake and (I suspect) magically separate into layers. Beating the egg yolks with cornstarch and sugar until creamy before adding the zest, lemon juice, oat milk, and oat flour separately insures that each ingredient blends smoothly for a lump-free pudding. It’s worthwhile to use Meyer lemons—a hybrid of citron and mandarin orange—whose golden skin adds beautiful color and sweet juices a delicate lemon flavor without the tartness.

magic lemon pudding close up

After all my testing, the proof was (literally) in the pudding. Just like Goldilocks, I tested—and tasted—each variation of the original recipe. One was too soft, one too stiff, another too lumpy, until finally—one was just right! The batter made with oat milk, oat flour, and cornstarch separated beautifully into a golden lid of spongy soufflé-like cake that, when pierced with a spoon, revealed a luscious lemony pudding beneath—just like the original recipe. I’m not sure how it happens but it’s so magical that I’m calling my gluten-free and dairy-free recipe: Magic Lemon Pudding. If you’re a lemon lover like me, this recipe will become a favorite of yours too!


GLUTEN-FREE & DAIRY FREE
MAGIC LEMON PUDDING

Created by Deborah Dal Fovo on February 7, 2020

magic pudding on blue plate 2 I renamed this recipe Magic Lemon Pudding because the easy breezy, one-bowl batter magically transforms in the oven into a multi-layer dessert with silky lemon curd layer and souffle-like cake topping. My gluten-free and dairy-free recipe is adapted from Tori Ritchie’s Tuesday Recipe for Lemon Meringue Pudding. ©2020 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 15m
  • Cook Time: 40m
  • Serves: 6
  • Category: Baked Goods, Baking, Dairy Free, Desserts - Dolci, Gluten Free, Recipes

Ingredients

  • Unsalted butter, for greasing baking dish/es
  • 3 large eggs, at room temperature
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 3/4 cup/150 g granulated white or cane sugar
  • Grated zest of 1 Meyer lemon (regular lemon can be substituted)
  • 1/3 cup/80 ml Meyer or regular lemon juice
  • 1 cup/240 ml gluten-free oat milk, at room temperature
  • 1/4 cup/25 g gluten-free oat flour
  • Powdered sugar to garnish (optional)

Instructions

  1. Preheat oven to 350°F/180°C. Bring a kettle of water to boil.
  2. Grease an 8-inch glass baking dish (or six 1-cup ramekins) with butter. Select a larger baking dish or roasting pan that the baking dish/ramekins will comfortably fit into with space around to create a bain-marie.
  3. Separate the eggs and place egg whites and a pinch of salt into the clean, dry bowl of a stand mixer with whisk attachment. Beat egg whites on medium speed until thick and frothy then increase speed and beat until they hold stiff (but not dry) peaks. Using a spatula, scrape the mounted egg whites into a separate bowl and set aside.
  4. Place the egg yolks and cornstarch in the mixer bowl (without washing it or the whisk attachment) and beat briefly until smooth. With the machine running, add the sugar in increments and beat until mixture is pale and creamy.
  5. Add the zest and lemon juice and mix to combine then pour in the oat milk and mix well.
  6. Add the oat flour and beat briefly until smoothly incorporated without overworking.
  7. Using a rubber spatula, gently fold one-third of the egg whites into the lemon batter. Add another third of the egg whites, incorporating well without deflating batter, then fold in remaining whites until batter is smooth and airy.
  8. Pour batter into greased baking dish/es and place in the larger pan. Position pan in the center of oven rack and carefully pour boiling water from the kettle into outer pan until it comes about halfway up the sides of inner dish/es. Bake until golden brown on top, 35 to 40 minutes. Let cool slightly, then spoon the pudding into dessert bowls, dust with powdered sugar, and serve warm.
Source: Deborah Dal Fovo
  • Print

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Baking, Dairy Free, Desserts - Dolci, Gluten Free, Recipes

DON’T MISS A POST!

Get posts/recipes by email.

Reader Interactions

Comments

  1. Catherine Nichelini says

    May 18, 2021 at 4:14 pm

    Hello, I’m interested in taking your online pasta making class but I can’t eat regular pasta because of health issues. I noticed your comment about avoiding wheat, gluten and dairy in your lemon pudding description. I’m wondering if there’s a way you can accommodate my dietary needs. If I take your pasta class would you consider sending me a gluten free pasta recipe so I can not only make pasta for my family but I can make pasta I can eat. Thank you-Cathy

    Reply
  2. Deborah Dal Fovo says

    June 3, 2021 at 5:49 pm

    Catherine, thank you for visiting my blog and commenting. There are some Italian naturally gluten free pasta types (buckwheat, chickpea etc.) but I haven’t yet created a class around them – perhaps next winter, The pasta I make in my cooking classes uses flour with gluten to create the elasticity needed to roll and form into shapes. Commercial gluten free flour may work but I have never tried it and may cause the pasta to break. Sorry, but I hope to do a gluten free class in the future.

    Keep cooking,
    Deborah

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Footer

Menu:

  • Home
  • About Me
  • Recipes
  • Cooking Classes
  • Culinary Tours

LATEST INSTAGRAM POSTS:

Baking tip: here’s my secret to getting the perf Baking tip: here’s my secret to getting the perfect split down the center of banana breads and loaf cakes. Pour the batter into a prepared pan and level it by shaking the pan. Then use a sharp knife to score a straight line down the middle of the loaf. Voilà…picture perfect split every time!

#baking #bakingtips #bananabread #loafcake #loafbread #cookingtips #cake #cakesofinstagram #food52 #feedfeed #deborahcooks #cheftips #cakereel
💚 Here’s a storage tip@from@my kitchen to you 💚 Here’s a storage tip@from@my kitchen to yours! 
My homemade Italian Wholegrain Breakfast Cookies for perfectly into 12-ounce glass jars with screw tops. They stay beautifully crisp (and beautiful to look at on your counter) and ready to dip into morning cappuccino. Get my recipe and tutorial for these healthy breakfast cookies in my previous post and on my blog (tap the link in my bio). 

Follow me for more cooking tips and Italian recipes 💚

#italiancooking #italianfood #italianchef #cookingtips #recipe #cookingvideo #cheftips #foodstorage #breakfast #breakfastcookies #cookiesforbreakfast #wholecookies #italiancookies #healthycookies #cooking #kitchentips #storagetip deborahskitchen #deborahsitaliankitchen #cookingwithdeborah
☀️Buongiorno e buona colazione ~ good morning ☀️Buongiorno e buona colazione ~ good morning and good breakfast! These healthy oat cookies are my homemade dupe of the popular wholegrain Italian breakfast cookie, ‘Gran Cereale’ (meaning big cereal) biscotti by Mulino Bianco. Crunchy and barely sweet, they’re high in fiber and flavor with a satisfying texture and taste. These cookies are my go-to breakfast in Italy and I developed this recipe to replicate at home, making them gluten-free and super digestible with oat flour and plant based milk for an even healthier cookie (although you can use whole wheat flour and cow’s milk for the OG biscotti). Dip these crisp, honey-kissed cookies into a frothy cappuccino and pretend you’re in Italy! 

Get my recipe on the blog by tapping on the link in my bio or visit: http://www.theartofitalianliving.com/

#italianfood #italiancooking #italianchef #italiancookies #cookies #biscotti #cookiesforbreakfast #grancereal #oatcookies #wholegraincookies #baking #cooking #breakfast #breakfastcookies #recipe #cookingvideo #reels #deborahskitchen #deborahcooks #deborahsitaliankitchen
I welcome the equinox and first day of Spring 🌿 I welcome the equinox and first day of Spring 🌿 with a reverent bow of gratitude to Mother Nature and offering of my asparagus risotto 💚. Amen 🙏. 
Benvenuta Primavera!

@risobuono 

#italianfood #italiancooking #italianchef #spring #springtime #springhassprung #asparagus #risotto #rice #risobuono #comfortfood #italianentertaining #labellavita #theartofitalianliving #deborahsitaliankitchen #deborahcooks
Crostata is Italian pie in both sweet and savory v Crostata is Italian pie in both sweet and savory versions. Here are some of mine in the works and ready to serve (scroll to view). What’s your fave pie or crostata?
Happy Pi (π) Day!

#italianfood #italiancooking #italianchef #baking #pie #piday #pastry #pastrychef #piesofinstagram
Nothing like a rainy day (or month!!) 🌧️🌧️ to tweak my recipe for homemade Gran Cereale breakfast biscotti. It’ll be coming to you soon…with sunshine I hope ☀️!

#italianfood #italianchef #recipe #recipedevelopment #biscotti #baking #cookies #breakfast #grancereale #mulinobianco #homemade #colazione #biscottiforbreakfast #cookiesforbreakfast #oats #oatcookies #reels
Follow up news on the Italian Mimosa Cake I made f Follow up news on the Italian Mimosa Cake I made for International Women’s Day yesterday (see previous post with video). It’s now gone and I thoroughly enjoyed every bite 😋. So light and delicate that it hardly had any calories 😂. I did make it with homemade GF sponge cake though 😇. I’ll post the recipe for next year’s #internationalwomensday ~ promise, but hold me to it🤞. 

#italiancooking #italianchef #womensday #internationalwomensday #festadelladonna #cake #mimosacake #tortamimosa #baking #cooking #learntocook #deborahskitchen #deborahsitaliankitchen #cookingwithdeborah #sweetlife #dolcevita #itsmydream #dream
🌼 Italian Mimosa Cake for Women’s Day🌼 To 🌼 Italian Mimosa Cake for Women’s Day🌼
To all my soul sisters out there…this cake is for you (it’s GF too)! Torta Mimosa is the traditional cake for International Women’s Day (Festa della Donna) in Italy, and I can’t think of anyone I’d rather share it with more than all my lady friends and followers who support and nurture me to do the work I love every single day. 

Love you all! Happy Women’s Day 💛

#italiancooking #italianchef #womensday #internationalwomensday #festadelladonna #cake #mimosacake #tortamimosa #baking #cooking #learntocook #deborahskitchen #deborahsitaliankitchen #cookingwithdeborah #sweetlife #dolcevita
❤️Cooking tip from my kitchen to yours! Ever ❤️Cooking tip from my kitchen to yours!

Ever open a can or tube of tomato paste to use a little bit then forget it in the refrigerator too long? It goes bad after a couple months and is a shame to waste. Instead, transfer tomato paste to a freezer bag labeled with name and date. Lay it on a baking sheet and press into a flat layer about ¼ inch thick, making sure to press out all the air before sealing shut. I use a pastry scraper to smooth tomato paste and press out air. Freeze the bag of tomato paste until solid, then store it upright in the freezer to save space. It’s so thin and takes up no space at all! 

Tomato paste lasts 3 to 6 months in the freezer as opposed to 2 months in the tube or container (if using canned paste, always transfer what you don’t use to another container before refrigerating). When you need tomato paste, just break off as much as you need (it’s easy to see a tablespoon amount) and toss it frozen into your pan. I always have fresh tomato paste in my freezer 🥰. 

No more tomato paste waste❣️

Follow me for more cooking tips. 
Ciao ciao 👋 

#italiancooking #italianchef #cheftips #cookingtips #freezingfood #tomatopaste #howtocook #cooking #learntocook #deborahskitchen #deborahsitaliankitchen #cookingwithdeborah #frozenfoods #tomatoes
🎁 MY BIRTHDAY GIFT TO YOU! 🎁 It’s my birth 🎁 MY BIRTHDAY GIFT TO YOU! 🎁
It’s my birthday 🎂 but I want to give you a gift! I’m offering a $250 discount on bookings to my 2023 Taste Trentino Culinary Tours in the Dolomites. This gift is good for either of my 2023 tours—June 18-24 or September 3-9—and valid for reservations made by March 8, 2023. Just reserve your spot on my website before March 8 to get my birthday discount. Space is limited, so first come, first served cake : ).

As an official daughter of the Dolomites ⛰️⛰️, my tours are insider views of the Trentino-Alto Adige region of Italy—a hidden gem in the Italian Alps 💎that everyone’s talking about as the new must-visit travel destination. 

Join me for Taste Trentino Culinary Tour—a food & wine adventure in the Dolomites! Tap on the link in my bio to visit the website and reserve your spot: http://deborahdalfovo.com/italy-culinary-tours/trentino-overview/

#travel #italy #italytravel #travelitaly #culinarytour #dolomites #dolomiti #trentino #trentinoaltoadige #cookinginitaly #italianalps #foodtravel #foodandwine #traveltuesday #travelandleisure #cntraveler #nytimestravel
Load More Follow on Instagram

Stay Connected:

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • YouTube

© 2016-2023 Deborah Dal Fovo, La Bella Vita - The Art of Italian Living. All rights reserved.

 

Loading Comments...