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Lemon Pudding Cake Cups Recipe

Lemon Pudding Cake Cups Recipe photo by Taste of Home

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A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"

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Lemon Pudding Cake Cups Recipe

Prep: 10 min. Bake: 35 min. + cooling

Yield: 2 Servings

10 35 45

Ingredients

1/3 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1/8 teaspoon salt
1/2 cup 2% milk
1 egg yolk, lightly beaten
2 tablespoons lemon juice
1 egg white

Directions

In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate. Yield: 2 servings.

Nutritional Facts 1 serving equals 230 calories, 4 g fat (2 g saturated fat), 111 mg cholesterol, 210 mg sodium, 44 g carbohydrate, trace fiber, 6 g protein.

Originally published as Lemon Pudding Cake Cups in Cooking for 2 Spring 2007, p56

Sweet White Wine

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

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Lemon Pudding Cake Cups

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Reviewed on Jan. 02, 2013 by weegrousie

Needing a quick dessert for two and wanting to use up some lemons, I tried this very tasty recipe. Followed the recipe exactly EXCEPT I added the zest of a whole lemon. Very lemony and delicious!

Reviewed on Dec. 01, 2010 by ChattTraveler

This was so easy to make. I used Stevia (1/2 the amount of sugar) & skim milk. It is so light and wonderfully tart. Thanks for the recipe, Katie ~ Good job!