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Baked Lemon Pudding Recipe
Baked Lemon Pudding Recipe photo by Taste of Home

Baked Lemon Pudding Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 2 eggs, separated
  • 1 cup sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk
  • 1/4 cup lemon juice
  • 1 tablespoon butter, melted
  • 2 teaspoons grated lemon peel

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Lemon Pudding in Reminisce Extra June 1995, p47

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.

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

Reviews for Baked Lemon Pudding(1)

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MY REVIEW
Reviewed Dec. 16, 2007

I know this recipe well. My mother used to make it in the "50s, but she called it "Honolulu Pudding". She found it in the newspaper or magazine.

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