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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."
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    4 servings

Ingredients

  • 2 large 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 zest

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 zest. 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 in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 310 calories, 7g fat (4g saturated fat), 120mg cholesterol, 84mg sodium, 58g carbohydrate (51g sugars, 0 fiber), 5g protein.

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Reviews

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  • anonymous
    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.