Lemon Pudding Cake Cups Recipe
Lemon Pudding Cake Cups Recipe photo by Taste of Home

Lemon Pudding Cake Cups Recipe

Publisher Photo
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!"
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
  3. 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.
Originally published as Lemon Pudding Cake Cups in Cooking for 2 Spring 2007, p56

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.

Sweet White Wine

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

Reviews for Lemon Pudding Cake Cups

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 2, 2013

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!

MY REVIEW
Reviewed Dec. 1, 2010

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!

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