Lemon Pudding Cake Cups Recipe

4.5 2 2
Lemon Pudding Cake Cups Recipe
Lemon Pudding Cake Cups Recipe photo by Taste of Home
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Lemon Pudding Cake Cups Recipe

Read Reviews
4.5 2 2
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!"
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

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, beaten
  • 2 tablespoons lemon juice
  • 1 egg white

Directions

In a small bowl, combine the first seven ingredients. In a small mixing 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.
Originally published as Lemon Pudding Cake Cups in Cooking for 2 Spring 2007, p56

Nutritional Facts

1 each: 230 calories, 4g fat (2g saturated fat), 111mg cholesterol, 210mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 6g protein.

  • 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, beaten
  • 2 tablespoons lemon juice
  • 1 egg white
  1. In a small bowl, combine the first seven ingredients. In a small mixing 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

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Reviews forLemon Pudding Cake Cups

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MY REVIEW
[email protected] User ID: 5898195 96756
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
ChattTraveler User ID: 5591988 144202
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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