Italian Lemon and Almond Pudding with coconut

Name: Italian Lemon and Almond Pudding with coconut
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: italian
Ingredients: 140 g ground sweet almonds; 3 piece eggs; 75 g sugar; 5 g halal-certified butter; 30 ml lemon juice; 8 g lemon zest; 25 g fresh grated coconut

Italian Lemon and Almond Pudding with coconut. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription.…

140 g ground sweet almonds
3 piece eggs
75 g sugar
5 g halal-certified butter
30 ml lemon juice
8 g lemon zest
25 g fresh grated coconut

Grate fresh coconut finely. Heat oven to 170 °C; grease four 200 ml ramekins with butter.
Separate eggs. Beat yolks with sugar for 5 minutes, then mix in ground sweet almonds, lemon juice, zest and the variation ingredient.
Beat egg whites to soft peaks and fold gently into the almond mixture. Divide among the ramekins and place in a roasting dish with hot water halfway up the sides.
Bake 30–40 minutes until set and the centre reaches 71 °C. Cool and refrigerate at 4 °C within 2 hours; serve one per person. This modern method uses juice and zest rather than boiling a whole lemon.
Photo: jules — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Lemon_delicious_pudding_-_4928369507_(cropped).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Lemon pudding illustration; this formula is almond-based and has different fruit additions. The Commons image is already cropped; no further crop was made.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Lemon and Almond Pudding.