Baked Lemon Pudding Recipe

Baked Lemon Pudding Recipe photo by Taste of Home

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"THE TART TASTE of lemon brings the perfect finish to this meal. It was always a treat when Mother made this dessert."

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Baked Lemon Pudding Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4 Servings

15 45 60

Ingredients

2 eggs, separated
1 cup sugar
3 tablespoons all-purpose flour
3/4 cup milk
1/4 cup lemon juice
1 tablespoon butter, melted
2 teaspoons grated lemon peel

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine sugar and flour. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to the lemon mixture. In a small bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into lemon mixture.
Pour into a greased 1-qt. baking dish. Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 4 servings.

Nutritional Facts 1 serving equals 310 calories, 7 g fat (4 g saturated fat), 120 mg cholesterol, 84 mg sodium, 58 g carbohydrate, trace fiber, 5 g protein.

Originally published as Baked Lemon Pudding in Reminisce Extra June 1995, p47