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Baked Lemon Pudding Recipe

Baked Lemon Pudding Recipe photo by Taste of Home

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Looking for a light and lemony delicate delight of a dessert? Aida Von Babbel of Coquitlam, British Columbia recommends this old-fashioned family favorite. "It is cake-like on top with a custard texture on the bottom," she says.

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Baked Lemon Pudding Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4 Servings

15 45 60

Ingredients

2/3 cup sugar, divided
5 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs, separated
1 cup milk
3 tablespoons lemon juice
2 tablespoons butter, melted
1-1/2 teaspoons grated lemon peel
Confectioners' sugar, optional

Directions

In a large bowl, combine 1/3 cup sugar, flour, baking powder and salt. In another bowl, beat egg yolks; add milk, lemon juice, butter and lemon peel. Gradually add to the dry ingredients and mix well.
Beat egg whites until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into lemon mixture.
Pour into a lightly greased 1-1/2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned. Serve warm or chilled. Dust with confectioners' sugar if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1/2 cup) equals 293 calories, 10 g fat (6 g saturated fat), 130 mg cholesterol, 219 mg sodium, 45 g carbohydrate, trace fiber, 6 g protein.

Originally published as Baked Lemon Pudding in Country Woman September/October 2003, p40

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Baked Lemon Pudding

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(1-1) of 1 reviews

Reviewed on Apr. 07, 2012 by OhBeeOne

Hubby loved it, I thought it a 4 star.

I prefer the filling of a lemon meringue pie but this recipe eliminates the calories and fat from the crust so that's a plus. I used all the juice of one lemon and all the zest I could get. This caused it to be a little 'loose' but hubby said that's how he likes it. Nice lemony flavor.