Love a sweet and tart dessert? That you can let cook in the slow cooker while you make dinner? I visited back an older post of mine, and knew we’d enjoy it again. This dessert does contain eggs though – a very rare treat in our house.
Slow Cooker Lemon Pudding
- 1 cup granulated sugar (used organic)
- 2 Tbsp all-purpose flour (white whole wheat works)
- 2 large eggs, separated (used local raised)
- 1 cup milk
- 1 Tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 3 Tbsp unsalted butter, melted
Grease the insert of a 3½ to 4 quart slow cooker with a little butter.
In a large bowl whisk sugar and flour, whisk in egg yolks, milk, lemon zest, lemon juice and butter.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into lemon mixture.
Transfer to the slow cooker insert. Cover and cook on high for 2½ hours, turn off, remove cover and let sit for 30 minutes.
Serve warm or chilled.