Baked Lemon Pudding – a delicious recipe with eggs, lemon rind, milk, lemon juice, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg yolks at medium speed with an electric mixer until fluffy and lemon colored; add lemon rind and next 3 ingredients, beating well.
2
Combine 1 cup sugar and next 3 ingredients; add to lemon mixture, mixing until smooth.
3
Beat egg whites until soft peaks form; add remaining 1/2 cup sugar and fold into lemon mixture. Pour into a greased 2-quart baking dish. Place dish in a large shallow pan. Add hot water to pan to a depth of one-third up sides of dish.
4
Bake at 350u00b0 for 45 minutes or just until center is set. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour.
5
Gwen Korkolis
6
12751 Hunterbrook Drive
7
Woodbridge, VA 22192
532
kcal
Calories
12
g
Fat
94
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 eggs, separated, 2 teaspoons lemon rind, 1 1/2 cups milk, 1/4 cup lemon juice, and more.
Yes, Baked Lemon Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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