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Baked Lemon Pudding

 Baked Lemon Pudding
"THE TART TASTE of lemon brings the perfect finish to this meal. It was always a treat when Mother made this dessert."
4 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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.
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.

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Baked Lemon Pudding (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.