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Baked Lemon Pudding

Baked Lemon Pudding
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.
4 ServingsPrep: 15 min. Bake: 45 min.

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.
Nutrition Facts: 1 serving (1/2 cup) equals 293 calories,
© Taste of Home 2013

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Baked Lemon Pudding (continued)

Nutrition Facts: 10 g fat (6 g saturated fat), 130 mg cholesterol, 219 mg sodium, 45 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013