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Lemon Pudding Cake Cups

 Lemon Pudding Cake Cups
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's so easy to make!"
2 ServingsPrep: 10 min. Bake: 35 min. + cooling


  • 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


  • 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.

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Lemon Pudding Cake Cups (continued)

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