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Submitted by reef

Lemon Pudding Cake recipe

YIELD

2 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

1 1
LARGE EACH EGGS
separated
½ 118
CUP ML SUGAR
79
CUP ML MILK
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
grated
0.6
TEASPOON ML SALT
1
X WHIPPED CREAM
optional *

Directions

In a mixing bowl, beat egg yolk.

Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth.

Beat egg white until stiff peaks form; gently fold into lemon mixture.

Pour into two ungreased 6 ounce custard cups, cups will be very full.

Place the cups in an 8-inch square baking pan.

Pour boiling water into pan to a depth of 1 in.

Bake at 325℉ (160℃) for 40 to 45 minutes or until a knife inserted near the center comes out clean and top is brown.

Top with whipped cream when cooled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 280 11% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 199mg 8%
Total Carbohydrate 20g 20%
Dietary Fiber 0g 2%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 14%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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