Lemony Baked Pudding Recipe

5 1 2
Lemony Baked Pudding Recipe
Lemony Baked Pudding Recipe photo by Taste of Home
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Lemony Baked Pudding Recipe

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5 1 2
Publisher Photo
Looking for a light and lemony delicate delight of a dessert? Aida Von Babbel of Coquitlam, British Columbia recommends this old-fashioned family favorite. "It is cake-like on top with a custard texture on the bottom," she says.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 2/3 cup sugar, divided
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons grated lemon peel
  • Confectioners' sugar, optional

Directions

In a large bowl, combine 1/3 cup sugar, flour, baking powder and salt. In another bowl, beat egg yolks; add milk, lemon juice, butter and lemon peel. Gradually add to the dry ingredients and mix well.
Beat egg whites until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into lemon mixture.
Pour into a lightly greased 1-1/2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned. Serve warm or chilled. Dust with confectioners' sugar if desired. Yield: 4 servings.
Originally published as Baked Lemon Pudding in Country Woman September/October 2003, p40

Nutritional Facts

1/2 cup: 293 calories, 10g fat (6g saturated fat), 130mg cholesterol, 219mg sodium, 45g carbohydrate (36g sugars, 0 fiber), 6g protein.

  • 2/3 cup sugar, divided
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons grated lemon peel
  • Confectioners' sugar, optional
  1. In a large bowl, combine 1/3 cup sugar, flour, baking powder and salt. In another bowl, beat egg yolks; add milk, lemon juice, butter and lemon peel. Gradually add to the dry ingredients and mix well.
  2. Beat egg whites until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into lemon mixture.
  3. Pour into a lightly greased 1-1/2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned. Serve warm or chilled. Dust with confectioners' sugar if desired. Yield: 4 servings.
Originally published as Baked Lemon Pudding in Country Woman September/October 2003, p40

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Reviews forLemony Baked Pudding

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OhBeeOne User ID: 6442248 60194
Reviewed Apr. 7, 2012

"Hubby loved it, I thought it a 4 star.

I prefer the filling of a lemon meringue pie but this recipe eliminates the calories and fat from the crust so that's a plus. I used all the juice of one lemon and all the zest I could get. This caused it to be a little 'loose' but hubby said that's how he likes it. Nice lemony flavor."

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