Baked Lemon Pudding


Serves: 6
Total Calories: 177

Ingredients

3/4 cup sugar, divided
5 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs, separated
3 tablespoons fresh lemon juice
1 grated zest of 1 lemon
1 1/2 tablespoons butter, melted
1 cup milk

Directions:

Preheat oven to 375°. Combine 1/2 cup sugar with flour, baking powder, and salt. Beat egg yolks until light; add lemon juice, zest, butter, and milk. Set aside. Beat well with a spoon. Stir in dry ingredients until smooth. Beat egg whites until foamy; gradually beat in remaining 1/4 cup sugar until stiff, but not dry. Fold into flour mixture.

Transfer mixture to a 1-quart baking dish. Put baking dish in a larger pan filled with warm water. Bake at 375° for 40-45 minutes until top is firm and nicely browned.

Nutritional Facts:

Serves: 6
Total Calories: 177
Calories from Fat: 41

This Baked Lemon Pudding recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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