Baked Lemon Pudding Recipe

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

Read Reviews
1
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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."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

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

Nutritional Facts

1 each: 310 calories, 7g fat (4g saturated fat), 120mg cholesterol, 84mg sodium, 58g carbohydrate (51g sugars, 0 fiber), 5g protein.

  • 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
  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

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MY REVIEW
anonymous User ID: 5520322 44898
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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