Lemon Pudding Cake

Looking for a yummy dessert? Enjoy this lemon pudding cake – ready in 50 minutes.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 15 min
  • total time 50 min
  • ingredients 8
  • servings 6
 

Ingredients

3
eggs, separated
1/2
cup skim or low fat milk
1/4
cup lemon juice
1
teaspoon grated lemon peel
1/2
cup sugar
1/3
cup flour
1/8
teaspoon salt
Hot water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 1-quart casserole. In small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat until smooth. In another small bowl, beat egg whites until stiff peaks form. Gently fold yolk mixture into beaten egg whites. DO NOT OVERBLEND. Pour into greased casserole. Place casserole in 13x9-inch pan; pour hot water 1-inchdeep into pan.
  • 2 Bake at 350°F. for 25 to 35 minutes or until light golden brown. Serve warm or cool.
  • 1 Heat oven to 350°F. Grease 1-quart casserole. In small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat until smooth. In another small bowl, beat egg whites until stiff peaks form. Gently fold yolk mixture into beaten egg whites. DO NOT OVERBLEND. Pour into greased casserole. Place casserole in 13x9-inch pan; pour hot water 1-inchdeep into pan.
  • 2 Bake at 350°F. for 25 to 35 minutes or until light golden brown. Serve warm or cool.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
140
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
107mg
107%;
Sodium
90mg
90%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet